Smoky salsa verde chicken cooked to tender perfection and loaded in a crunchy taco shell with pico de gallo and avocado: amazing! This delectable recipe you can easily make in the crockpot is one you’ll devour.
Epic Salsa Verde Tacos
Everyone at home gets excited as soon as they know there’s salsa verde chicken tacos for dinner. It’s one of my favorite chicken taco recipes and, of course, it’s in my Taco Tuesday Cookbook. I like to double the recipe because leftovers are better the second and third day, as the chicken soaks up more flavor from the tangy sauce. I use it to serve tasty salsa verde chicken pasta for dinner. Epic!
Ingredients
The key ingredient to infuse chicken breasts with incredible depth of flavor is salsa verde. You can make my homemade recipe or use that 12-ounce jar from the grocery store. Its flavor is balanced with honey, lime juice, and taco seasoning.
How to Make Salsa Verde Chicken Tacos in the Slow Cooker
As you’ll see in the recipe card video, these tacos come together by throwing everything in the crockpot, cooking on high for 4 to 5 hours or on low for 8 hours. Then, I just shred the chicken, stuff each taco shell, and top with cheese, lettuce, pico de gallo, and avocado.
These tacos go great with my baked nachos, cilantro lime rice, and this nutritious Southwest quinoa salad.
Slow Cooker Salsa Verde Chicken Tacos
Watch how it’s made:
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.
- Tip: Pre-heat your oven to 350F. Place the taco shells on a sheet pan and bake them for 5 minutes to get the best crunchy texture.
- 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.
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judy says
In my comment, I meant taco, not nacho shell.
judy says
I’m not sure if I need to heat the nacho shells. I purchased the ones that looked like yours, preformed. I’m thinking I need to use as is, but maybe they should be heated? The chicken done in the slow cooker is delicious!
Laura Fuentes says
I’m so glad you liked the chicken. When I buy the taco shells from the store I heat them up in the oven at 350f for about 5 minutes to give them a crunchy texture.
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.