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Easy Crockpot Salsa Verde Chicken Tacos (Best 30-Minute Recipe)

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Tender, shredded chicken cooked in tangy salsa verde, perfect for quick and delicious tacos. This easy slow cooker recipe requires minimal prep and delivers maximum flavor, making it ideal for busy weeknights.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs (or chicken breasts)
  • 1 cup salsa verde
  • 1/2 cup chicken broth (low-sodium preferred)
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8–10 small corn or flour tortillas
  • Fresh cilantro, chopped (for garnish)
  • 1 lime, cut into wedges
  • Crumbled cotija cheese or shredded Monterey Jack (optional)
  • Diced avocado or guacamole (optional)
  • Sour cream or Mexican crema (optional)

Instructions

  1. Prep the ingredients: Dice the onion and mince the garlic. Place the chicken thighs in the bottom of the slow cooker in a single layer. Season with cumin, salt, and pepper.
  2. Build the sauce: Sprinkle the diced onion and minced garlic over the chicken. Pour the salsa verde and chicken broth over everything. Don’t stir—just let the liquid settle around the chicken.
  3. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken is ready when it shreds easily with a fork.
  4. Shred the chicken: Carefully remove the chicken to a cutting board. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the slow cooker and stir it into the sauce. Let it sit for 10-15 minutes so it absorbs more flavor.
  5. Warm the tortillas: Heat a dry skillet over medium-high heat. Warm each tortilla for about 30 seconds per side, until they’re pliable and have a few char marks. Stack them in a clean kitchen towel to keep warm.
  6. Assemble the tacos: Spoon the shredded chicken into the warm tortillas. Top with fresh cilantro, a squeeze of lime, crumbled cotija cheese, diced avocado, and a dollop of sour cream. Serve immediately.

Notes

Don’t drain the liquid after shredding; it reduces and clings to the chicken. For best results, use chicken thighs and shred the chicken directly in the slow cooker. Taste the salsa verde before cooking to adjust seasoning.

Nutrition

Keywords: crockpot salsa verde chicken tacos, easy slow cooker tacos, salsa verde chicken, chicken tacos, 30-minute recipe, weeknight dinner

Find it online: https://evabakery.com/easy-crockpot-salsa-verde-chicken-tacos-best-30-minute-recipe/