Ingredients
2 pounds boneless skinless chicken breasts (or chicken thighs)
2 cups salsa verde (tomatillo-based)
1 small yellow onion, thinly sliced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon fresh lime juice
1 tablespoon olive oil
8–12 small corn tortillas
¼ cup fresh cilantro, chopped
½ cup crumbled queso fresco (optional)
1 avocado, sliced (optional)
¼ cup thinly sliced red onion (optional)
Instructions
-
Lightly coat the inside of a 6-quart slow cooker with olive oil. Add sliced onion and minced garlic to the bottom.
-
Pat the chicken dry. Season evenly with salt, pepper, cumin, and oregano.
-
Place the chicken over the onions and garlic. Pour salsa verde over the top. Add fresh lime juice.
-
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken reaches 165°F and shreds easily.
-
Shred the chicken directly in the slow cooker using two forks. Stir well so the meat absorbs the salsa verde sauce. Let sit on warm for 10 minutes to thicken slightly.
-
Warm corn tortillas in a dry skillet over medium heat for about 30 seconds per side until soft and lightly toasted.
-
Fill tortillas with shredded salsa verde chicken. Top with cilantro, queso fresco, avocado, and red onion. Serve immediately.
Notes
• For extra juicy Crockpot Salsa Verde Chicken Tacos, use chicken thighs instead of breasts.
• If the sauce is thin, remove the lid for the last 20 minutes to reduce.
• For crispier edges, spread shredded chicken on a baking sheet and broil 3–5 minutes before serving.
• Add diced jalapeños for more heat.
• Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
- Diet: Gluten Free