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Stroller Envy

Slow-Cooker Salsa Verde Chicken Tacos

Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 lb boneless skinless chicken thighs fully thawed
  • 16 oz salsa verde mild if desired
  • 2 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1 tablespoon lime juice
  • 12 small corn tortillas
  • 1 avocado diced
  • 1 cup shredded lettuce
  • 1/2 cup shredded Monterey Jack
  • 1/4 cup chopped cilantro

Method
 

  1. Place chicken, salsa verde, garlic and cumin in a 4-quart slow cooker. Cover; cook on low 4 hours, until chicken reaches 165°F and shreds easily.
  2. Transfer chicken to a board; shred. If sauce is watery, simmer in a saucepan 5–10 minutes to reduce; otherwise serve with a slotted spoon. Fold chicken into sauce; add lime juice.
  3. Warm tortillas according to package directions. Serve chicken with tortillas, avocado, lettuce, cheese and cilantro; allow 2 tacos per portion.

Notes

Equipment: 4-quart slow cooker, saucepan, instant-read thermometer.
Serving size: one of 6 equal portions.
For a plain child’s portion, use separately cooked unseasoned chicken; chicken cooked in salsa verde cannot become plain by leaving off extra salsa.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.