SLOW COOKER SALSA VERDE CHICKEN TACOS
Vibrant and zesty salsa verde chicken is the perfect filling for tacos. Pour everything into a slow cooker and let it do all the work for you!
Servings: 8
Ingredients
For the Chicken:
- 2 pounds boneless, skinless chicken breasts or thighs
- (1) 16 oz jar salsa verde
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- Salt and pepper, to taste
- ½ lime, juiced (added after cooking)
For Serving (optional):
- Gluten-free tortillas (I like Siete cassava)
- Avocado slices
- Pickled red onions
- Extra lime wedges
- Cilantro
- Dairy-free sour cream
Instructions
- Place the chicken in a slow cooker.
- Add salsa verde, cumin, garlic powder, onion powder, paprika, and a pinch of salt and pepper.
- Stir to coat the chicken evenly.
- Cover and cook on low for 5 to 6 hours (or 3 hours on high), or until chicken is tender and shreds easily.
- Shred the chicken with two forks and stir in the juice of 1/2 of a lime.
- Note: uncover the slow cooker during the last 20 to 30 minutes on high to reduce liquid if needed.
- Warm tortillas, then fill with salsa verde chicken. Add toppings of choice and enjoy!
Notes
I developed this recipe specifically for the slow cooker, but you could also make it in the oven at 325°F to 350°F. I’d suggest using a Dutch Oven and checking it after an hour or two for doneness. I don’t currently own an Instant Pot, but I’m sure this recipe could be adapted for that kitchen tool, too.