Slow Cooker Salsa Verde Chicken Tacos
Tender shredded chicken simmered in tomatillo salsa verde for quick and flavorful tacos.
Equipment
- Slow Cooker
- Measuring Spoons
- Measuring cup
- Two forks
- Slotted Spoon
- skillet or tortilla warmer
Ingredients
- 2 1/2–3 pounds chicken thighs skinless
- salt to taste
- black pepper to taste
- 12 ounces tomatillo salsa verde store-bought
- 1/2 teaspoon dried oregano
- 4 ounces diced green chilies
- flour tortillas taco size
- avocado diced, optional
- lime juiced, optional
- cilantro chopped, optional
Instructions
- In a bowl, stir together the tomatillo salsa verde, dried oregano, and diced green chilies until combined.
- Season the chicken thighs with salt and pepper on both sides.
- Pour the salsa mixture into the bottom of the slow cooker and arrange the seasoned chicken thighs in the sauce.
- Cover and cook on low for 4–5 hours, or until the chicken is tender and easily shreds with forks.
- Remove the chicken to a cutting board and shred with two forks or cut into chunks; discard any excess liquid with a slotted spoon if desired.
- Warm the flour tortillas in a skillet or tortilla warmer, then fill each tortilla with about 1/4 cup of the shredded chicken.
- Top tacos with diced avocado, chopped cilantro, and a squeeze of fresh lime juice, if using, and serve immediately.
Notes
- Use boneless, skinless chicken thighs for best flavor and texture.
- Leftover salsa and juices make great tacos or bowls.
- Adjust chopped green chilies to taste for heat level.