Slow Cooker Salsa Verde Chicken Tacos
Salsa verde chicken tacos made in the slow cooker is the right way to kick off your next Taco Tuesday! Super simple and oh-so delicious!
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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.
Nutrition
Serving: 2 tacos | Calories: 441kcal | Carbohydrates: 36g | Protein: 33g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 486mg | Potassium: 461mg | Fiber: 1g | Sugar: 26g | Vitamin A: 442IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 2mg
