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Easy Crockpot Salsa Verde Chicken Tacos Recipe for Perfect Weeknight Dinners

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A simple and flavorful slow cooker recipe for tender, juicy chicken cooked in salsa verde, perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1.5 pounds / 700 grams)
  • 1 cup (240 ml) jarred salsa verde
  • ½ medium white or yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • A handful fresh cilantro, chopped (optional)
  • Juice of 1 lime
  • Small corn or flour tortillas, warmed for serving

Instructions

  1. Chop the onion and mince the garlic cloves.
  2. Place the chicken breasts at the bottom of the slow cooker.
  3. Sprinkle salt, pepper, cumin, and chili powder evenly over the chicken.
  4. Add the chopped onion and minced garlic over the chicken.
  5. Pour the salsa verde evenly on top, coating the chicken but not submerging it.
  6. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
  7. Once cooked, shred the chicken with two forks or shredding claws in the crockpot.
  8. Mix the shredded chicken with the juices and salsa for uniform flavor.
  9. Squeeze fresh lime juice over the shredded chicken and stir in chopped cilantro.
  10. Warm tortillas on a dry skillet or microwave wrapped in a damp cloth.
  11. Spoon the chicken into tortillas and add desired toppings such as avocado, diced onions, or sour cream.

Notes

Optional searing of chicken breasts before slow cooking adds caramelized flavor. Adjust seasoning after shredding. If chicken is watery after shredding, cook uncovered on high for 10-15 minutes to thicken sauce. Use corn tortillas for gluten-free option. Can substitute chicken thighs for juicier meat. Store leftovers in airtight container up to 4 days refrigerated or freeze up to 3 months.

Nutrition

Keywords: crockpot, salsa verde, chicken tacos, slow cooker, easy dinner, weeknight meal, Mexican, tacos, shredded chicken

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