Easy Slow Cooker Salsa Verde Chicken Tacos
A simple and flavorful slow cooker recipe for tender, juicy chicken infused with tangy salsa verde, perfect for quick and easy weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 40 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1.5 pounds / 700 grams)
- 1 cup salsa verde (about 240 ml), preferably chunky
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- Juice of 1 fresh lime (added after cooking)
- A handful of fresh cilantro, chopped (optional, for garnish)
- 8 small corn or flour tortillas, warmed (for serving)
Instructions
- Finely chop the onion and mince the garlic cloves (about 5 minutes).
- Place the chicken breasts at the bottom of the slow cooker. Sprinkle the chopped onion and minced garlic evenly over the chicken.
- Sprinkle ground cumin, chili powder, salt, and black pepper over the chicken and onions. Pour salsa verde evenly on top, covering the chicken mostly.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender enough to shred easily with a fork. Avoid lifting the lid frequently.
- Remove the chicken breasts and shred them with two forks directly in the slow cooker. Stir the shredded chicken back into the salsa verde juices.
- Squeeze the juice of one lime over the shredded chicken and stir in the chopped cilantro.
- Warm tortillas on a dry skillet over medium heat or wrap in foil and warm in a low oven for 5-7 minutes.
- Spoon the shredded salsa verde chicken onto tortillas and add your favorite toppings such as diced onions, avocado slices, or shredded cheese.
Notes
If salsa verde is too thick, stir in a few tablespoons of chicken broth or water before cooking. Do not rush shredding; ensure chicken is fully tender. Adding fresh lime juice after cooking brightens flavors. For gluten-free, use corn tortillas and verify salsa verde is gluten-free. Dairy-free by skipping cheese or sour cream toppings. Can substitute chicken thighs for juicier meat. If no slow cooker, cook covered in oven at 325°F for 1.5 hours or simmer on stove for 90 minutes.
Nutrition
- Serving Size: About 2 tacos per se
- Calories: 320
- Fat: 10
- Protein: 30
Keywords: slow cooker, salsa verde, chicken tacos, easy dinner, weeknight meal, Mexican, crockpot, healthy, quick