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Easy Crockpot Salsa Verde Chicken: Best Weeknight Tacos

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This easy crockpot salsa verde chicken is the perfect weeknight dinner. Just dump everything in the slow cooker and walk away for tender, flavorful chicken that’s perfect for tacos, nachos, and more.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts (about 3–4 medium breasts)
  • 1 ½ cups salsa verde
  • ½ cup low-sodium chicken broth
  • 1 small yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon salt (plus more to taste)
  • ¼ teaspoon black pepper
  • Optional: 1 jalapeño, seeded and minced
  • For serving: corn or flour tortillas, fresh cilantro, diced white onion, crumbled cotija cheese or shredded Monterey Jack, lime wedges, sliced avocado or sour cream, pickled jalapeños

Instructions

  1. Prep your aromatics. Dice the onion and mince the garlic. If using a jalapeño, seed and mince it now.
  2. Layer the bottom of the crockpot. Scatter the diced onion across the bottom of your slow cooker.
  3. Season the chicken. Pat the chicken breasts dry with paper towels. Sprinkle both sides with cumin, oregano, salt, and pepper.
  4. Place the chicken in the crockpot. Lay the seasoned breasts on top of the onions. Try not to overlap them too much.
  5. Add the liquids. Pour the salsa verde and chicken broth over the chicken. Sprinkle the minced garlic on top. Don’t stir.
  6. Cook low and slow. Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Internal temperature should reach 165°F.
  7. Shred the chicken. Carefully remove the chicken breasts to a cutting board. Use two forks to shred them into bite-sized pieces.
  8. Return the chicken to the pot. Toss the shredded meat back into the crockpot with the cooking liquid. Stir together. Let it sit on warm for 10-15 minutes before serving.
  9. Serve immediately. Warm your tortillas, pile on the chicken, and add your favorite toppings. Squeeze a lime wedge over everything.

Notes

Don’t lift the lid while cooking. Watch liquid levels – use just enough to create steam. For best results, toast tortillas in a dry skillet. This chicken gets better after a day in the fridge. Freezes well for up to 3 months.

Nutrition

Keywords: crockpot salsa verde chicken, slow cooker chicken tacos, easy weeknight dinner, salsa verde chicken, chicken tacos

Find it online: https://cookyep.com/easy-crockpot-salsa-verde-chicken-best-weeknight-tacos/