Easy Crockpot Salsa Verde Chicken Tacos
A quick and easy slow cooker recipe for tender, flavorful chicken tacos made with salsa verde, perfect for busy weeknights.
- Prep Time: 5 minutes
- Cook Time: 5 to 6 hours (low) or 3 to 4 hours (high)
- Total Time: 5 hours 5 minutes to 6 hours 5 minutes (low) or 3 hours 5 minutes to 4 hours 5 minutes (high)
- Yield: 8-12 tacos (about 4 servings) 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 jar (16 oz) salsa verde (medium heat)
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin (optional)
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup chicken broth (low sodium preferred)
- 8–12 small corn or flour tortillas
- Optional toppings: fresh cilantro (chopped), lime wedges, diced avocado or guacamole, shredded cheese (cheddar or Monterey Jack), pickled jalapeños or fresh salsa, sour cream or Mexican crema
Instructions
- Place chicken breasts in a mixing bowl. Sprinkle garlic powder, cumin, onion powder, salt, and pepper evenly over the chicken. Toss gently to coat each piece well.
- Transfer the seasoned chicken breasts to the crockpot. Pour the jar of salsa verde evenly over the chicken, then add the 1/4 cup of chicken broth around the edges. No stirring needed.
- Cover and cook on low for 5 to 6 hours, or on high for 3 to 4 hours, until the chicken is tender and easily shreddable with a fork. Avoid opening the lid too often.
- Using two forks or tongs, shred the chicken directly in the crockpot, mixing it gently with the salsa verde sauce.
- Warm tortillas in a dry skillet over medium heat for about 30 seconds each side, or wrap in foil and heat in a 350°F oven for 10 minutes. Alternatively, microwave covered with a damp paper towel for 20-30 seconds.
- Spoon shredded salsa verde chicken onto warm tortillas. Garnish with chopped cilantro, a squeeze of lime, diced avocado, cheese, or any toppings you love.
Notes
If salsa verde is too tangy or spicy, add a spoonful of sour cream or a pinch of sugar before cooking to mellow the flavor. Use a slow cooker liner for easy cleanup. Frozen chicken breasts can be used but will require 1-2 extra hours of cooking time. For dairy-free, skip cheese and sour cream or use plant-based alternatives. For gluten-free, use corn tortillas labeled gluten-free.
Nutrition
- Serving Size: Approximately 2-3 ta
- Calories: 320
- Fat: 5
- Carbohydrates: 20
- Fiber: 3
- Protein: 35
Keywords: crockpot, slow cooker, salsa verde, chicken tacos, easy dinner, busy night meals, shredded chicken, Mexican, quick recipe