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
Ingredients
- 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
Instructions
- 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.
Nutrition Information:
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Tina
February 22, 2017 at 8:04 pmWorks out great! Doesn’t take a rocket scientist to figure out that you don’t put tortillas in the slow cooker. D’oh! Maybe it was a fraternity boy in his first apartment.
Amazing dish! Will make again!
Liz DellaCroce
February 24, 2017 at 3:10 pmThat’s funny. :) Glad you like it!
Audrey
September 27, 2016 at 10:27 amTrying to make this now! Looks delicious!
Liz DellaCroce
September 27, 2016 at 3:13 pmHow did it turn out!?
Uwe Griem
September 26, 2016 at 12:51 amthat´s a funny recipe: ” put all ingredients in a slow cooker…” very funny specially if you add the salsa verde and the tortillas in the cooker….
Liz DellaCroce
September 26, 2016 at 1:38 pmThe salsa verde is supposed to go in the slow cooker! :)
plasterer bristol
June 8, 2016 at 12:30 amOh delicious, i love this sort of food, Great recipe.
Simon
Liz DellaCroce
June 9, 2016 at 7:26 amThank you so much Simon!
Laird Lazelle
April 20, 2016 at 6:16 pmDirections unclear. Shred the chicken in the juice or on a plate. If on a plate do yo put the chicken back in the juice? Without the cooking juices, chicken is somewhat dry and tasteless.
Liz DellaCroce
April 25, 2016 at 2:35 pmSorry for the confusion! You shred the chicken right in the slow cooker along with the juices. No need to dirty a plate! :)
Michele~ WestViaMidwest.com
March 25, 2016 at 3:56 pmI love recipes that require few ingredients but are packed full of flavor! This fits that bill for me! LOVE THIS!
Liz DellaCroce
March 27, 2016 at 4:13 pmThank you so much Michele!!! Enjoy!
Ashley - Baker by Nature
March 25, 2016 at 5:55 amSo craving these right now!
Liz DellaCroce
March 27, 2016 at 4:13 pmYou and me both!! Miss you!
Megan @ MegUnprocessed.com
March 24, 2016 at 12:03 pmGreat shot! Love how simple and easy this is!
Liz DellaCroce
March 27, 2016 at 4:17 pmThank you so much – they were so good!
Kristen Chidsey
March 23, 2016 at 6:40 pmLiz, this looks fabulous!! I LOVE Salsa Verde and the fact that you made this in the slow cooker is insane!
Liz DellaCroce
March 27, 2016 at 4:19 pmIt was so dang good Kristen!! I hope you try it!