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Easy Slow Cooker Salsa Verde Chicken Tacos Recipe

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Tender, juicy chicken slow-cooked in tangy salsa verde, perfect for taco night. This easy recipe requires minimal prep and delivers maximum flavor.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 1.5 cups (360ml) salsa verde
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ cup (60ml) chicken broth
  • 8–10 small corn or flour tortillas
  • ¼ cup fresh cilantro, chopped
  • 2–3 limes, cut into wedges
  • ½ cup diced white onion
  • ½ cup crumbled queso fresco or cotija cheese (optional)
  • 4–5 sliced radishes (optional)
  • Avocado or guacamole (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper.
  2. Place the diced onion and minced garlic at the bottom of the slow cooker.
  3. Lay the seasoned chicken thighs on top of the onions and garlic in a single layer.
  4. Pour the salsa verde evenly over the chicken. Add the chicken broth and sprinkle the ground cumin over everything. Do not stir.
  5. Cover the slow cooker with the lid. Cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is fork-tender and shreds easily.
  6. Remove the chicken thighs to a cutting board. Use two forks to shred the meat into bite-sized pieces. Alternatively, shred directly in the slow cooker using a wooden spoon or potato masher.
  7. Return the shredded chicken to the slow cooker. Stir gently to coat with the sauce. Let it sit on warm for 10-15 minutes to absorb the flavors.
  8. While the chicken rests, warm the tortillas in a dry skillet over medium-high heat for about 30 seconds per side, until lightly charred and pliable. Wrap in a clean kitchen towel to keep warm.
  9. Assemble the tacos: spoon the salsa verde chicken onto the center of each tortilla. Top with diced white onion, fresh cilantro, crumbled queso fresco, and a squeeze of lime. Add sliced radishes or avocado if desired.
  10. Serve immediately.

Notes

For a deeper flavor, sear the chicken thighs in a hot skillet with a little oil before adding to the slow cooker. If the sauce is too thin after shredding, cook uncovered on low for 15-20 minutes to thicken. Leftovers taste even better the next day.

Nutrition

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

Find it online: https://zoeplate.com/easy-slow-cooker-salsa-verde-chicken-tacos-recipe/