Print

Easy 3-Ingredient Crockpot Salsa Verde Chicken Tacos

easy crockpot salsa verde chicken tacos - featured image
Print Recipe

These Easy Crockpot Salsa Verde Chicken Tacos are proof that you do not need a long ingredient list or hours of active cooking to make something truly delicious. The chicken is tender, the sauce is flavorful, and the whole thing comes together with almost no effort.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 cup (8 oz) salsa verde
  • 1 packet (1 oz) taco seasoning
  • Corn or flour tortillas, warmed (for serving)
  • Fresh cilantro, chopped (for serving)
  • Diced white onion (for serving)
  • Crumbled cotija cheese or shredded Monterey Jack (for serving)
  • Lime wedges (for serving)
  • Sliced avocado or guacamole (for serving)
  • Sour cream or Mexican crema (for serving)

Instructions

  1. Prep the chicken (2 minutes): Pat the chicken dry with paper towels. If using chicken breasts, trim off any excess fat. Place the chicken in a single layer at the bottom of your crockpot.
  2. Add the seasoning (1 minute): Sprinkle the entire packet of taco seasoning evenly over the chicken. Use your hands or a spoon to rub it in a little.
  3. Pour the salsa verde (30 seconds): Pour the salsa verde over the seasoned chicken. Make sure it covers most of the chicken, but do not stir.
  4. Cook low and slow (6-8 hours on LOW or 3-4 hours on HIGH): Put the lid on and walk away. The chicken is done when it reaches an internal temperature of 165°F and shreds easily with a fork.
  5. Shred the chicken (3 minutes): Using two forks, shred the chicken directly in the crockpot. Stir it into the juices so every piece gets coated.
  6. Warm the tortillas (2 minutes): Warm your tortillas by charring them over a gas flame for about 30 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds.
  7. Assemble the tacos (5 minutes): Spoon the shredded chicken into the warm tortillas. Top with your favorite fixings—cilantro, onion, cheese, avocado, a squeeze of lime. Serve immediately.

Notes

Do not lift the lid during cooking. Low and slow is better than high and fast. Shred the chicken in the juices for maximum flavor. The chicken actually gets better after sitting in the fridge overnight.

Nutrition

Keywords: crockpot salsa verde chicken tacos, easy chicken tacos, 3-ingredient tacos, slow cooker chicken tacos, weeknight dinner

Find it online: https://ovenmila.com/easy-3-ingredient-crockpot-salsa-verde-chicken-tacos/