Irresistible Crockpot Chicken Tacos with Salsa Verde
Tender slow-cooked chicken infused with tangy salsa verde, perfect for a fuss-free and flavorful taco night.
- Prep Time: 10 minutes
- Cook Time: 6 to 7 hours (low) or 3 to 4 hours (high)
- Total Time: 6 hours 10 minutes to 7 hours 10 minutes (low) or 3 hours 10 minutes to 4 hours 10 minutes (high)
- Yield: 12 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 pounds (900 grams) chicken breasts or thighs
- 1 cup (240 ml) salsa verde (store-bought or homemade, blended smooth)
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup (15 grams) fresh cilantro, chopped (optional, for garnish)
- Juice of 1 lime
- 12 small corn or flour tortillas
- Optional toppings: diced avocado, shredded cheese, sour cream, sliced jalapeños, diced red onion
Instructions
- Pat 2 pounds (900 grams) of chicken breasts or thighs dry with paper towels and place in the crockpot.
- In a small bowl, combine 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon onion powder, 3 minced garlic cloves, and salt and pepper to taste. Sprinkle this mixture evenly over the chicken.
- Pour 1 cup (240 ml) of salsa verde over the chicken, spreading it to cover the pieces. Blend salsa if chunky for better infusion.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender and easily shredded.
- Using two forks or tongs, shred the chicken directly in the crockpot and mix well with the salsa juices.
- Stir in the juice of 1 lime and chopped fresh cilantro (about 1/4 cup / 15 grams) to brighten the flavors.
- Heat tortillas in a dry skillet over medium heat for 30 seconds per side or wrap in foil and warm in the oven at 350°F (175°C) for 10 minutes.
- Spoon shredded chicken onto warm tortillas and top with your favorite garnishes like diced avocado, cheese, or sour cream.
Notes
[‘Use chicken thighs for juicier results; breasts work fine as well.’, ‘Blend salsa verde for better flavor infusion.’, ‘Avoid overcooking on high to prevent dry chicken.’, ‘Warm tortillas before assembling for best texture and flavor.’, ‘Add a pinch of cayenne or chopped jalapeños for extra heat.’, ‘Leftovers keep well refrigerated for up to 4 days or frozen for up to 3 months.’, ‘Reheat with a splash of water or salsa verde to maintain moisture.’]
Nutrition
- Serving Size: 1 taco with shredded
- Calories: 0.22
- Sugar: 2
- Sodium: 350
- Fat: 6
- Saturated Fat: 1.5
- Carbohydrates: 15
- Fiber: 2
- Protein: 25
Keywords: crockpot chicken tacos, salsa verde, slow cooker tacos, easy taco recipe, chicken tacos, taco night, Mexican chicken