Crockpot Salsa Verde Chicken Tacos
A simple yet delicious recipe that combines tender, shredded chicken with zesty salsa verde, wrapped in soft tortillas for a satisfying meal.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs (or breasts) Thighs are preferable for moisture.
- 1 cup salsa verde (store-bought or homemade) Use high-quality salsa verde for best flavor.
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice (freshly squeezed)
For Serving
- tortillas Corn or flour tortillas, for serving Choose based on preference.
- Fresh cilantro, chopped (for garnish)
- Sliced jalapeños (for garnish, optional)
- Sliced avocado (for garnish, optional)
- Crumbled queso fresco or shredded cheese (optional)
Instructions
Preparation
- Gather all your ingredients to make the preparation process easier.
- In a large mixing bowl, season the chicken thighs with ground cumin, smoked paprika, dried oregano, salt, and black pepper.
- Place the seasoned chicken thighs in the bottom of the crockpot and add the diced onion and minced garlic on top.
- Pour the salsa verde over the chicken and vegetable mixture to ensure it is thoroughly covered.
Cooking
- Cover the crockpot with its lid and set it to cook on low for 6 hours.
- Once cooking is complete, remove the chicken from the crockpot and shred it into bite-sized pieces.
- Return the shredded chicken to the crockpot and mix with the remaining salsa verde and juices.
- Stir in lime juice for freshness.
Serving
- Warm tortillas in a skillet over medium heat for about 30 seconds on each side.
- Assemble the tacos with a generous amount of salsa verde chicken and top with cilantro, jalapeños, avocado, and cheese, if desired.
Notes
This dish gets better with time! Use leftovers in burritos, salads, or omelets. Allow leftovers to cool before storing in the refrigerator for up to 3 days or freeze for up to 3 months.