Easy 5-Ingredient Crockpot Salsa Verde Chicken Tacos
A simple and flavorful slow cooker recipe featuring tender chicken breasts cooked in salsa verde, perfect for effortless weeknight tacos.
- Prep Time: 10 minutes
- Cook Time: 6 to 7 hours (low) or 3 to 4 hours (high)
- Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 cup salsa verde
- 2 cloves minced fresh garlic
- 1 teaspoon ground cumin
- Salt to taste (about ½ teaspoon kosher salt)
Instructions
- Rinse and pat dry the chicken breasts to remove excess moisture.
- Place the chicken breasts at the bottom of the crockpot.
- Pour salsa verde evenly over the chicken.
- Sprinkle minced garlic and ground cumin on top.
- Add salt to taste.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until chicken is tender and shreds easily.
- Use two forks to shred the chicken directly in the crockpot, mixing it with the juices to keep it moist.
- Warm corn or flour tortillas in a dry skillet or microwave for 30 seconds until pliable.
- Spoon the shredded chicken onto warm tortillas and add optional toppings like chopped cilantro, diced onions, avocado slices, or shredded cheese.
Notes
Use fresh garlic for best flavor. Adjust salt and cumin after shredding to taste. Shred chicken in the crockpot juices to keep it moist. For juicier meat, chicken thighs can be used but reduce cooking time slightly. Warm tortillas before serving for best texture. Optional toppings include cilantro, onions, cheese, avocado, and lime juice. Salsa verde brands vary in spice level; adjust accordingly. Leftovers keep well refrigerated for 3-4 days or frozen for up to 3 months.
Nutrition
- Serving Size: About ½ cup shredded
- Calories: 280
- Fat: 5
- Carbohydrates: 12
- Fiber: 3
- Protein: 30
Keywords: crockpot chicken tacos, salsa verde chicken, slow cooker tacos, easy chicken tacos, weeknight meals, 5-ingredient recipe