Description
A forgiving, beginner-proof slow cooker recipe that yields tender, shreddable chicken in a bright, tangy salsa verde sauce with zero prep work.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 16 oz jar salsa verde (Tomatillo version)
- 4 cloves garlic, minced (or 1 tbsp jarred)
- 1 tsp ground cumin
- 1 tsp oregano (Mexican or Mediterranean)
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 12 small corn tortillas
- Salt to taste
Instructions
- Rinse chicken breasts and pat dry. Place them in the bottom of a 4-6 quart slow cooker.
- Pour the entire jar of salsa verde over the chicken. If not fully covered, add a splash of water or chicken broth.
- Sprinkle minced garlic, cumin, and oregano over the top. Do not stir yet.
- Cover and cook on LOW for 6 to 8 hours (or HIGH for 3-4 hours, though LOW is recommended for texture).
- Once chicken reaches 165°F, shred it directly in the pot using two forks.
- Stir shredded chicken back into the sauce and simmer on HIGH with the lid off for 10-15 minutes to thicken the sauce.
- Turn off the slow cooker. Stir in fresh lime juice and taste for salt.
- Warm tortillas in a dry skillet or microwave.
- Assemble tacos with chicken, salsa, and desired toppings like cilantro, onion, or cheese.
Notes
Do not overcook chicken on high heat as it can become dry. Save extra sauce for freezing or serving. Warm tortillas before serving to prevent breaking. Adjust heat by adding jalapeño or cayenne if desired.
- Prep Time: 5 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco with corn tor
- Calories: 280
- Sugar: 2
- Sodium: 650
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 24
- Fiber: 4
- Protein: 32
Keywords: slow cooker, crockpot, salsa verde, chicken tacos, easy dinner, one pot meal, Mexican food, healthy dinner