Salsa Verde Chicken Tacos (Print)

Tender chicken simmered in salsa verde, served in warm tortillas.

# Components:

→ 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

# Directions:

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 Advice:

01 -
  • Effortless slow cooker preparation with minimal hands-on time.
  • Mildly spiced salsa verde adds bright, tangy flavor that complements the chicken perfectly.
  • Versatile toppings allow you to customize each taco to your liking.
  • Perfectly tender shredded chicken that’s juicy and full of flavor.
02 -
  • Use chicken thighs for extra moist, flavorful results.
  • Line your slow cooker with a liner for easier cleanup.
  • Warm tortillas just before serving to keep them pliable and fresh.
  • Let the shredded chicken sit in the sauce for a few minutes to absorb extra flavor before assembling tacos.
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