Epic Chicken Tacos
It doesn't get better than a delicious chicken taco for dinner, and today I'm sharing 12 recipes you can make on any busy weeknight.
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Ingredients
Slow Cooker Salsa Verde Chicken Tacos
- 2 lbs chicken breasts, boneless, skinless
- 1 cup salsa verde
- ½ cup honey
- ½ cup lime juice
- 2 tablespoons taco seasoning
- 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
- Put the chicken breasts in a slow cooker and top with salsa verde, honey, lime juice, and taco seasoning.
- Cover and cook on 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 the cutting board and use two forks to shred the meat. Return the shredded chicken 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.
- Stuff each taco shell with chicken and top with cheese, lettuce, pico de gallo, and avocado
Nutrition
Serving: 2 tacos | Calories: 538kcal | Carbohydrates: 57g | Protein: 50g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 850mg | Potassium: 1067mg | Fiber: 2g | Sugar: 39g | Vitamin A: 558IU | Vitamin C: 15mg | Calcium: 42mg | Iron: 2mg
