Description

A simple, 5-ingredient slow cooker meal featuring tender shredded chicken in tangy salsa verde, served in warm corn tortillas with fresh toppings.

Ingredients

Scale

2 pounds boneless, skinless chicken breasts
16 oz jar salsa verde
1 teaspoon cumin
1/2 teaspoon garlic powder
1 medium yellow onion, sliced
12–16 small corn tortillas
2 ripe avocados, sliced or cubed
1/2 small white onion, diced
1/2 cup fresh cilantro, chopped
1–2 limes, cut into wedges
Sour cream or Greek yogurt (optional)
Queso fresco or feta cheese, crumbled (optional)

Instructions

If chicken breasts are very thick, trim any large fat deposits to ensure even cooking.
Place the chicken breasts in the bottom of a 6-quart slow cooker.
Pour the entire jar of salsa verde over the chicken.
Sprinkle cumin and garlic powder evenly over the top.
Add the sliced yellow onion on top of everything.
Gently stir to distribute spices, then cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken reaches 165°F and shreds easily.
Remove chicken from the pot and shred using two forks.
Return shredded chicken to the slow cooker and stir into the remaining salsa.
Let sit on the ‘Warm’ setting for 10 minutes to absorb flavors.
Taste and add salt if needed.
Warm tortillas in a dry skillet or microwave.
Assemble tacos with chicken, avocado, raw onion, cilantro, and a squeeze of lime. Serve immediately.

Notes

If using high heat, check chicken after 3 hours to avoid drying out. If salsa is watery, drain about half the liquid before adding. Warm tortillas for better texture. Toppings like avocado should be added fresh to prevent browning.

Prep Time: 10 minutes
Cook Time: 6-7 hours
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 4 tacos with topping
Calories: 350
Sugar: 4
Sodium: 600
Fat: 12
Saturated Fat: 3
Carbohydrates: 25
Fiber: 5
Protein: 30

Keywords: crockpot, slow cooker, salsa verde, chicken tacos, easy dinner, healthy meals, gluten-free, meal prep