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Slow Cooker Salsa Verde Chicken Tacos

    The perfect use for leftover Five Ingredient Salsa Verde, these slow cooker pulled chicken tacos are full of bright, fresh flavors.

    slow cooker chicken tacos

    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.

    Salsa Verde Chicken Tacos - a healthy slow cooker 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.

    Slow Cooker Salsa Verde Chicken Tacos - an easy, authentic Mexican recipe

    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 chicken tacos

    Slow Cooker Salsa Verde Chicken Tacos

    3.62 stars average
    The perfect use for 5-Ingredient Salsa Verde, these pulled chicken tacos are full of bright, fresh flavors.
    PREP: 5 mins
    COOK: 3 hrs
    TOTAL: 3 hrs 5 mins
    Servings: 12 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.


    Serving: 3tacosCalories: 328kcalCarbohydrates: 33.1gProtein: 39gFat: 4.7gSaturated Fat: 0.3gPolyunsaturated Fat: 3.4gCholesterol: 33.1mgSodium: 1019mgFiber: 4.6gSugar: 3.3g
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. Have not made yet will this week…Recipe sounds great, but I have a question. You list the calories as 328 per serving, I am assuming the serving is 3 tacos Is that correct? Thanks for answer

    2. Works 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!

    3. that´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….

    4. Directions 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.

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