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Easy Dump-and-Go Crockpot Salsa Verde Chicken Tacos

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A simple, hands-off crockpot recipe for tender, flavorful salsa verde chicken tacos perfect for busy weeknights.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts
  • 1 ½ cups salsa verde (recommended: Herdez)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 tablespoons fresh lime juice
  • Salt and pepper to taste
  • ½ cup fresh cilantro, chopped (optional)
  • 12–16 small corn or flour tortillas

Instructions

  1. Dice the onion and mince the garlic. Juice the lime if using fresh.
  2. Place chicken breasts in the bottom of the slow cooker. Sprinkle diced onion and garlic evenly over the chicken.
  3. Sprinkle cumin, chili powder, salt, and pepper on top. Pour salsa verde over everything, coating the chicken well.
  4. Cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender.
  5. Shred the chicken in the crockpot using two forks and stir to mix with the sauce.
  6. Adjust seasoning with salt, pepper, and lime juice as needed. Stir in chopped cilantro if desired.
  7. Warm tortillas in a dry skillet or wrapped in foil in the oven for about 5 minutes.
  8. Assemble tacos by spooning chicken onto warm tortillas and adding favorite toppings like avocado, shredded cheese, or sour cream.

Notes

Use chicken thighs for juicier meat and adjust cooking time accordingly. Adjust salt at the end due to varying salsa verde saltiness. Shred chicken in the crockpot to keep it moist. Warm tortillas properly to prevent tearing. For extra heat, add jalapeños or cayenne. Leftovers keep well refrigerated for 3-4 days or frozen up to 3 months.

Nutrition

Keywords: crockpot chicken tacos, salsa verde chicken, easy weeknight dinner, slow cooker tacos, dump-and-go recipe, Mexican chicken tacos

Find it online: https://sweetstirring.com/easy-dump-and-go-crockpot-salsa-verde-chicken-tacos-recipe-for-perfect-weeknight-dinners/