Green Chile Slow Cooker Chicken Tacos
Flavorful slow-cooked green chile chicken served in taco shells with your favorite toppings.
Equipment
- slow cooker (Crock-Pot)
- Tongs
- serving platters or bowls
- Cutting Board
- Knife
Ingredients
- Green chile chicken (prepared per the Green Chile Chicken recipe) enough to fill about 12–15 tacos
- 12 taco shells taco shells soft or hard shells as desired
- pico de gallo for topping
- sour cream for topping
- guacamole for topping
- salsa for topping
- cheese shredded, for topping
- shredded lettuce for topping
- chopped green onions for topping
- chopped cilantro for topping
- extra green chiles optional, for serving
Instructions
- Prepare the Green Chile Chicken according to its recipe, cooking it in a slow cooker until fully cooked and tender.
- Warm the taco shells according to package directions or briefly in the oven until heated through.
- Arrange the warmed taco shells and all toppings (pico de gallo, sour cream, guacamole, salsa, shredded cheese, shredded lettuce, green onions, cilantro, and extra green chiles) on a table or serving area.
- Let each person fill their taco shells with the prepared green chile chicken and add desired toppings.
- Serve immediately and enjoy.
Notes
- Leftover chicken can be stored in an airtight container in the refrigerator.
- Refrigerated leftovers keep up to 3 days.
- Chicken can be frozen for up to one month.
- See the Green Chile Chicken recipe for more serving ideas.