Easy Crockpot Salsa Verde Chicken Tacos
A simple and flavorful crockpot recipe for juicy salsa verde chicken tacos perfect for busy weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 40 minutes
- Yield: 8-10 tacos (about 4 servings) 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 ½ cups salsa verde
- 3 cloves minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
- ¼ cup chopped fresh cilantro (optional)
- 8–10 small corn or flour tortillas
- Optional toppings: diced onions, sliced avocado, shredded cheese, sour cream, pickled jalapeños
Instructions
- Gather your ingredients: Measure out 2 pounds of boneless, skinless chicken breasts and rinse if desired. Mince 3 cloves of garlic and chop cilantro if using.
- Place chicken in the crockpot: Lay the chicken breasts flat in the bottom of your slow cooker.
- Add salsa verde: Pour 1 ½ cups evenly over the chicken, coating each piece.
- Season the mixture: Sprinkle 1 teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon salt, and ¼ teaspoon black pepper over the chicken and salsa. Add minced garlic on top.
- Cook on low for 6-7 hours or high for 3-4 hours until chicken reaches 165°F and shreds easily.
- Shred the chicken: Use two forks or tongs to shred the meat directly in the crockpot, mixing with the salsa verde juices.
- Add fresh lime juice and cilantro: Squeeze juice from one lime over the shredded chicken and stir in chopped cilantro.
- Warm your tortillas: Heat corn or flour tortillas in a dry skillet for 30 seconds per side or wrap in foil and warm in the oven at 350°F for 10 minutes.
- Assemble tacos: Spoon the chicken onto warm tortillas and top with desired garnishes.
- Serve immediately and enjoy.
Notes
If salsa verde is too thin after cooking, remove chicken and simmer sauce on high for 10 minutes to thicken before mixing back. Avoid opening crockpot frequently to maintain heat. Warm tortillas just before serving to keep pliable. For low-carb option, serve chicken over cauliflower rice. Instant Pot can be used with 15 minutes high pressure cooking and quick release.
Nutrition
- Serving Size: About 2 tacos
- Calories: 320
- Fat: 7
- Carbohydrates: 20
- Protein: 35
Keywords: crockpot, salsa verde, chicken tacos, easy dinner, slow cooker, weeknight meal, Mexican, shredded chicken