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Spring Slow Cooker Salsa Verde Chicken Tacos (Easy!)

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This incredibly easy slow cooker recipe delivers tender, flavorful chicken perfect for tacos. With just five minutes of prep and simple ingredients, it’s a hands-off meal that’s perfect for spring gatherings and weeknight dinners.

Ingredients

Scale
  • 1.5 pounds (680 grams) boneless, skinless chicken breasts
  • 16 ounces (450 grams) salsa verde (e.g., Herdez)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1/4 cup (60 ml) low-sodium chicken broth
  • 1/4 cup fresh cilantro, chopped, plus more for garnish
  • Juice of 1 lime
  • 8–10 small corn or flour tortillas
  • Toppings: crumbled Cotija cheese, diced avocado, shredded cabbage or lettuce, sour cream or Greek yogurt, pickled red onions, fresh salsa

Instructions

  1. Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, cumin, and dried oregano.
  2. Place the diced onion and minced garlic in the bottom of the slow cooker. Place the seasoned chicken breasts on top of the onions.
  3. Pour the entire jar of salsa verde over the chicken. Pour the chicken broth around the edges (not directly on top).
  4. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is fork-tender.
  5. Carefully remove the chicken from the slow cooker and shred with two forks.
  6. If the sauce is too watery, mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, stir into the hot liquid, and cook on HIGH uncovered for 10 minutes until thickened.
  7. Return the shredded chicken to the slow cooker. Stir in the fresh cilantro and lime juice. Cover and let warm through for 10-15 minutes.
  8. Warm the tortillas in a dry skillet over medium-high heat for about 30 seconds per side, or in a 350°F (175°C) oven for 10 minutes.
  9. Assemble tacos by spooning the chicken into warm tortillas and adding desired toppings. Serve immediately.

Notes

For best results, thaw chicken completely before cooking. Taste your salsa verde first to adjust salt and spice. The lime juice at the end is essential for brightness. Shred the chicken while it’s still warm. This chicken freezes well for up to 3 months.

Nutrition

Keywords: slow cooker, salsa verde chicken, tacos, easy, spring, chicken tacos, slow cooker tacos

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