Salsa Verde Chicken Tacos Delight (Printable)

Indulge in shredded chicken with salsa verde in warm tortillas.

# What You Need:

→ Chicken & Sauce

01 - 2 lbs boneless, skinless chicken breasts or thighs
02 - 2 cups salsa verde
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ To Serve

09 - 12 small corn or flour tortillas
10 - 1/2 cup fresh cilantro, chopped
11 - 1/2 cup diced red onion
12 - 1 avocado, sliced
13 - 1/2 cup sour cream or Mexican crema
14 - 1 lime, cut into wedges

# How To Make It:

01 - Place the chicken, salsa verde, chopped onion, garlic, cumin, chili powder, salt, and pepper into the slow cooker.
02 - Stir ingredients lightly to ensure the chicken is well coated.
03 - Cover and cook on low for 4–5 hours, or until the chicken is very tender and shreds easily.
04 - Remove the chicken from the slow cooker and shred with two forks. Return the shredded chicken to the sauce and stir to combine.
05 - Warm tortillas in a dry skillet or microwave.
06 - Spoon the salsa verde chicken onto each tortilla. Top with cilantro, diced red onion, avocado slices, and a drizzle of sour cream. Serve with lime wedges.

# Expert Tips:

01 -
  • The slow cooker does all the heavy lifting, so you can focus on other things while dinner cooks itself.
  • Each bite is like a flavorful hug, and the customizable toppings let everyone make their taco just the way they like it.
02 -
  • Don’t skimp on the seasoning; it can make a world of difference in flavor.
  • If you want to kick up the spice, consider tossing in some chopped jalapeños into the slow cooker.
03 -
  • Make sure to cut the chicken into smaller pieces for even cooking.
  • Fresh herbs added just before serving brighten everything up and enhance flavor.
Go Back