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.
Slow Cooker Salsa Verde Chicken Tacos
- 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
- ½ 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.
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