Easy Kid-Approved Slow Cooker Salsa Verde Chicken Tacos
This incredibly easy slow cooker recipe uses just a few ingredients to create juicy, flavorful salsa verde chicken for tacos. It’s a hands-off, budget-friendly meal that even picky eaters love.
- Prep Time: 5 minutes
- Cook Time: 6 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 5 minutes (low) or 3 hours 5 minutes (high)
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 1.5 pounds (680 grams) boneless, skinless chicken breasts or thighs
- 16 ounces (450 grams) salsa verde (e.g., Herdez or Frontera)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano (preferably Mexican)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8–10 small corn or flour tortillas
- Toppings: shredded lettuce, diced tomatoes, shredded cheese (Monterey Jack or Mexican blend), sour cream or Greek yogurt, fresh cilantro, lime wedges
- Optional: 1 small onion, diced
- Optional: 4 ounces (113 grams) diced green chiles
- Optional: juice of 1 lime
Instructions
- Place the chicken in a single layer in a 4-6 quart slow cooker.
- Sprinkle the minced garlic, cumin, oregano, salt, and pepper evenly over the chicken.
- Pour the entire jar of salsa verde over the chicken. If using, add the diced onion and green chiles before the salsa.
- Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and shreds easily.
- Shred the chicken directly in the slow cooker using two forks. Stir the shredded meat into the cooking liquid and let it sit on warm for 10-15 minutes.
- Warm the tortillas: heat them directly over a gas flame or in a dry skillet for about 30 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds.
- Assemble the tacos: place a generous scoop of shredded chicken on each warm tortilla and top with desired toppings. Squeeze fresh lime juice over the top.
Notes
Don’t lift the lid during cooking. Use a quality salsa verde with tomatillos as the first ingredient. Shred the chicken in the cooking liquid for maximum flavor. Season with additional salt at the end if needed. For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the slow cooker; cook on high for 10-15 minutes.
Nutrition
- Serving Size: 2 tacos
- Calories: 285
- Sugar: 3
- Sodium: 520
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 26
- Fiber: 4
- Protein: 28
Keywords: slow cooker, salsa verde, chicken tacos, easy dinner, kid-friendly, weeknight meal