Tender Salsa Verde Chicken Tacos (Print version)

Savor chicken in tangy salsa verde with warm tortillas.

# What You'll Need:

→ Chicken & Sauce

01 - 2 lbs (900 g) boneless, skinless chicken breasts or thighs
02 - 2 cups (475 ml) salsa verde (store-bought or homemade)
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ To Serve

09 - 12 small corn or flour tortillas
10 - 1/2 cup (50 g) fresh cilantro, chopped
11 - 1/2 cup (60 g) diced red onion
12 - 1 avocado, sliced
13 - 1/2 cup (120 ml) sour cream or Mexican crema
14 - 1 lime, cut into wedges

# Directions:

01 - Place the chicken, salsa verde, chopped onion, garlic, cumin, chili powder, salt, and pepper into the slow cooker.
02 - Stir ingredients lightly to ensure the chicken is well coated.
03 - Cover and cook on low for 4–5 hours, or until the chicken is very tender and shreds easily.
04 - Remove the chicken from the slow cooker and shred with two forks. Return the shredded chicken to the sauce and stir to combine.
05 - Warm tortillas in a dry skillet or microwave.
06 - Spoon the salsa verde chicken onto each tortilla. Top with cilantro, diced red onion, avocado slices, and a drizzle of sour cream. Serve with lime wedges.

# Expert Tips:

01 -
  • Effortless slow cooker method lets flavors develop without constant attention.
  • Versatile toppings and tortillas allow for gluten-free or traditional options.
  • Perfect for meal prep, with leftovers that taste even better the next day.
  • Rich, tangy salsa verde creates a fresh and bright flavor profile.
02 -
  • Use chicken thighs for richer, moister meat.
  • Warm tortillas briefly in a dry skillet for best texture and flavor.
  • Check your salsa verde ingredients for gluten or allergens if dietary restrictions apply.
  • Shred the chicken directly in the slow cooker to soak up extra sauce.
Go back