Salsa Verde Chicken Tacos
1. Overview
These chicken tacos are filled with tender shredded chicken cooked in bright salsa verde. Garlic, lime and a little cumin add more flavor without making the recipe complicated. Once the chicken is ready, fill warm tortillas and add avocado or fresh cilantro. They are easy to customize depending on what you have at home.
Why You'll Love It
- ✓ Zesty Tomatillo Salsa Verde: Tangy roasted tomatillos, green chiles, and cilantro infuse the chicken with bright Mexican flavors as it slow cooks.
- ✓ Tender Shredded Taco Meat: Shreds effortlessly into juicy, flavorful chicken perfect for tacos, burritos, burrito bowls, or quesadillas.
- ✓ Ultra-Low Fat & Clean Protein: Under 5g total fat per serving with 34g of lean chicken protein, making it an ideal healthy Mexican dinner.
2. Ingredients
- 2 lb Boneless chicken breasts
- 2 cups Salsa verde
- 3, minced Garlic cloves
- 2 tbsp Lime juice
- 1 tsp Ground cumin
- ½ tsp Chili powder
- ½ tsp Salt
- ¼ tsp Black pepper
- 12 Corn tortillas
- 1, sliced Avocado
- ¼ cup, chopped Fresh cilantro
3. Instructions
5 StepsRub chicken breasts with ground cumin, chili powder, oregano, garlic powder, salt, and black pepper.
Place seasoned chicken in the crockpot. Pour the jarred or fresh salsa verde and fresh lime juice all over the chicken.
Cover with lid and cook on LOW for 3.5 to 4 hours until the chicken is tender and fork-shreddable.
Shred the chicken inside the slow cooker using two forks so it absorbs all the flavorful green tomatillo pan juices.
Warm corn tortillas on a dry skillet. Fill with shredded salsa verde chicken, top with sliced avocado, diced onion, fresh cilantro, and cotija cheese.
