Quick 3-Ingredient Crockpot Salsa Verde Chicken Tacos
These incredibly easy tacos require just five minutes of prep and a slow cooker to deliver tender, flavorful chicken perfect for busy weeknights. A simple combination of chicken, salsa verde, and a few pantry spices creates a crowd-pleasing meal that tastes like you spent hours in the kitchen.
- Prep Time: 5 minutes
- Cook Time: 4 hours (on low) or 2.5 hours (on high)
- Total Time: 4 hours 5 minutes (on low) or 2 hours 35 minutes (on high)
- Yield: 4 servings (2 tacos per serving) 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
- 1.5 to 2 pounds (680 to 900 grams) boneless, skinless chicken breasts
- 16 ounces (450 grams) salsa verde (jarred or homemade)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder (optional)
- Salt and black pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon pepper)
- For serving: small corn or flour tortillas, shredded cabbage or lettuce, diced tomatoes, crumbled queso fresco or shredded Monterey Jack cheese, fresh cilantro, lime wedges, sour cream or Greek yogurt
Instructions
- Place chicken breasts in the bottom of the slow cooker in a single layer.
- Sprinkle ground cumin, garlic powder, salt, and pepper evenly over the chicken.
- Pour the entire jar of salsa verde over the chicken. Do not stir.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until chicken is tender and shreds easily.
- Turn off the slow cooker. Use two forks to shred the chicken directly in the pot.
- Stir shredded chicken into the salsa verde liquid. Let sit in the warm slow cooker for 10 to 15 minutes to absorb flavor.
- Warm tortillas by charring over a gas flame or heating in a dry skillet. Wrap in a clean kitchen towel to keep warm.
- Assemble tacos: fill each tortilla with shredded chicken and top with desired toppings. Serve immediately.
Notes
For best results, shred chicken while warm and let it rest in the sauce. If using frozen chicken, add an extra hour on low. To thicken a watery sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during the last 30 minutes of cooking. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 2 tacos (chicken onl
- Calories: 300
- Sugar: 3
- Sodium: 700
- Fat: 10
- Saturated Fat: 2.5
- Carbohydrates: 10
- Fiber: 1.5
- Protein: 37
Keywords: crockpot salsa verde chicken tacos, 3-ingredient tacos, easy chicken tacos, slow cooker tacos, weeknight dinner, salsa verde chicken