If you’ve got 5 minutes in the morning and a jar of salsa verde, you can have unbelievably juicy, flavorful tacos by dinner. These slow cooker shredded chicken tacos are hands-off, family-friendly, and just spicy enough to keep things interesting.
Why These Salsa Verde Chicken Tacos Work Every Time
This is a set-it-and-forget-it win. Here’s why you’ll want to make it again and again:
- Just 3 Core Ingredients: Chicken, salsa verde, and seasoning. That’s it!
- No Babysitting: Toss it all in and let your slow cooker do the magic.
- Big Flavor, Low Effort: Salsa verde gives this dish a zesty, tangy twist.
- Taco Bar Ready: Perfect for parties or picky eaters—everyone can build their own.
- Freezer-Friendly: Leftovers freeze beautifully for future taco nights.
Key Ingredients
Here’s what goes into the magic mix. Scroll to the recipe card below for exact measurements.
- Shredded Chicken – Use boneless skinless chicken breasts or thighs; they shred easily after slow cooking.
- Salsa Verde – A jar of tomatillo-based salsa verde brings bold flavor without the work.
- Taco Seasoning – Adds savory depth. Use your favorite store blend or homemade.
- Optional Add-ins – A splash of lime juice, chopped onions, or fresh cilantro stirred in after cooking.
- Tortillas – Flour or corn—your choice!
How to Make Slow Cooker Salsa Verde Chicken Tacos
It’s barely even a recipe—and that’s the beauty of it:
- Layer Ingredients: Place chicken in the slow cooker. Sprinkle with taco seasoning, then pour salsa verde over the top.
- Cook: Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is fork-tender.
- Shred & Stir: Shred the chicken directly in the slow cooker and stir to coat with the sauce.
- Serve: Spoon into warm tortillas and pile on your favorite toppings.
Chef’s Tips and Variations
- Brighten It Up: Stir in a squeeze of fresh lime juice at the end.
- Creamy Option: Mix in a dollop of sour cream or cream cheese for a creamy version.
- Make It Spicy: Add diced jalapeños or use hot salsa verde for extra heat.
- Use in Bowls: Skip the tortillas and serve over rice with black beans and avocado.
What to Serve With Salsa Verde Chicken Tacos
Toppings
Fresh cilantro, chopped onion, shredded lettuce, sour cream, or crumbled queso fresco.
Sides
Mexican rice, charro beans, or tortilla chips with guacamole or salsa.
Veggies
Grilled zucchini or a fresh jicama slaw.
Something Fun
Pair with a tangy margarita or sparkling lime agua fresca for the full experience.
Slow Cooker Salsa Verde Chicken Tacos
These Slow Cooker Salsa Verde Chicken Tacos are a weeknight dinner dream! Made with tender, flavorful chicken simmered in zesty salsa verde and taco seasoning, they’re incredibly easy and hands-off thanks to the slow cooker. Just shred, stuff in warm tortillas, and top with your favorite fixings. Perfect for taco night with minimal prep and maximum flavor!
Ingredients:
- 1.5 lbs boneless skinless chicken breasts or thighs
- 1 (16 oz) jar salsa verde
- 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
- Juice of 1 lime (optional)
- Tortillas (flour or corn), for serving
- Toppings (optional): chopped onion, fresh cilantro, sour cream, queso fresco, avocado, etc.
Instructions:
- Add to slow cooker: Place the chicken in the slow cooker. Sprinkle taco seasoning over the top and pour the salsa verde evenly over the chicken.
- Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is cooked through and shreds easily.
- Shred: Use two forks to shred the chicken directly in the slow cooker. Stir well to combine and coat the meat in the sauce. Add lime juice if using, and stir again.
- Assemble tacos: Warm the tortillas. Fill each with the shredded salsa verde chicken and add your favorite toppings. Serve hot and enjoy!
Preparation Time:
5 minutes
Cooking Time:
6–7 hours on LOW or 3–4 hours on HIGH
Total Time:
Approximately 7 hours
Serving Size:
1–2 tacos per person
Yield:
6–8 tacos
Cuisine:
Mexican
Course:
Main Course
Nutrition Information:
Per taco (approximate values depending on tortilla and toppings used)
Calories: 220
Fat: 7g
Carbohydrates: 15g
Protein: 20g
Additional Notes:
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.
- For a spicier version, add diced jalapeños or a pinch of cayenne pepper before cooking.
- This chicken mixture also works great in burritos, quesadillas, or over rice bowls.
