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Smoky salsa verde chicken cooked to tender perfection and loaded in a crunchy taco shell with pico de gallo and avocado: simply amazing! This delectable recipe you can easily make in the crockpot is one you’ll devour!
Epic Salsa Verde Tacos
Hand down to one of my favorite chicken taco recipes! It’s mouthwatering good and a meal my kids LOVE. Everyone gets excited as soon as the scent of somethin’ cooking fills the house. Best of all, the slow cooker takes care of all the cooking.
I like to double the recipe for this salsa verde chicken, because leftovers are better the second and third day, as the chicken soaks up more flavor from the tangy sauce. I use it to make a lunch salad or serve this tasty salsa verde chicken pasta for dinner!
Ingredients
The key ingredient for incredible depth of flavor, salsa verde, is a MUST! I included an easy salsa verde recipe inside my Taco Tuesday Cookbook. Of course, that 12-ounce jar from the grocery store also works. This is a stress-free taco zone and it still tastes pretty amazing!
How to Make Salsa Verde Chicken Tacos in the Slow Cooker
This busy mom loves throwing everything in the crockpot, cooking on high for 4 to 5 hours or on low for 8 hours, and smelling that dinner ready when I get home. Then, I just shred the chicken, stuff each taco shell, and top with cheese, lettuce, pico de gallo, and avocado. So easy and soooo delicious!
Check out how I pull this Slow Cooker Salsa Verde Chicken Taco recipe off in the video below!
Best toppings & Sides
Yes, this can get even better! I love to top these tacos with shredded cheese, avocado, and pico de gallo (or salsa). Before assembling them, I add shredded lettuce to the bottom of the taco shells. It’s a perfect combo of flavor and texture! Sour cream, olives, or shredded cabbage are other terrific toppings.
If you add something on the top, you can add something on the side too! These tacos go great with my baked nachos, cilantro lime rice, and this nutritious Southwest quinoa salad.
Don’t miss out! Find this recipe and 51 others in The Taco Tuesday Cookbook!
Slow Cooker Salsa Verde Chicken Tacos
Ingredients
For the salsa verde chicken:
- 2 lbs boneless skinless chicken breasts, or thighs
- 1 cup salsa verde
- ½ cup honey
- ½ cup lime juice, about 4 limes
- 2 tablespoons taco seasoning
For the tacos:
- 8 taco shells
- 1 ½ cups shredded Monterey Jack cheese
- 1 ½ cups shredded Romaine lettuce
- Pico de Gallo
- 1 avocado, pitted, peeled, and diced
Instructions
Cook the chicken:
- Put the chicken breasts in a slow cooker and top with the salsa verde, honey, lime juice, and seasoning.
- Cover and cook in high for 4 to 5 hours or on low for 8 hours or until the meat separates easily with a fork.
- Transfer the chicken breasts to a cutting board and use 2 forks to shred the meat. Return the shredded meat to the slow cooker, cover, and cook for an additional 30 minutes to allow the meat to absorb the sauce and seasonings.
- Using tongs, transfer the chicken to a serving platter, leaving the excess liquid in the slow cooker.
Assemble the tacos:
- Stuff each taco shell with the chicken and top with cheese, lettuce, pico de gallo, and avocado.
Julie Gosselin says
Any chance there’s a non-video recipe for these? I’m old school and like to have the recipe in print form!
Laura Fuentes says
You can print the recipe for the salsa verde in this post. This taco recipe comes from my cookbook, The Taco Tuesday Cookbook, and I’m unable to publish the recipe from the book due to publishing rights. I hope you enjoy it!
Ainslie says
These are so good!
Laura Fuentes says
The recipe for the salsa verde itself is inside the Taco Tuesday Cookbook. I’ve updated the post to reflect it in the recipe card.