The perfect use for leftover Five Ingredient Salsa Verde, these slow cooker pulled chicken tacos are full of bright, fresh flavors.
As a busy working mom, I am all about finding ways to re-purpose ingredients throughout the week to save time and money. After making a big batch of Five Ingredient Salsa Verde, I knew almost immediately I wanted to use leftovers to create a slow cooker shredded chicken recipe.
The end result? Mouth-watering chicken tacos that are full of bright, slights-smoky salsa verde flavors. To make the corn tortillas warm and pliable, I always char them quickly using tongs over the open flame on our stove top.
Of course, just like any large-batch pulled meat recipe, you could use leftovers in salads, soups, served over rice or even stuffed into a sweet potato. I love serving it with a fried egg on top as well. The options are endless.
No forks required.
- 4 six ounce - boneless skinless chicken breasts
- 2 cups 5-Ingredient Salsa Verde
- 12 ounce can beer - or chicken broth such as Dos Equis
- 1 tablespoon cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 12 corn tortillas cilantro and lime wedges - to serve
Place the first six ingredients in a slow cooker and heat on low for 6 hours or high for 3 hours.
Shred the chicken with two forks and check for seasoning. Add salt or pepper if needed.
To warm up the tortillas before serving, carefully run them over an open flame using tongs about 3-4 times per side.
Serve with cilantro and lime wedges. Gloria's pickled red onions wouldn't hurt either.
Photography by Alejandro Photography // Recipe by The Lemon Bowl
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