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Slow Cooker Salsa Verde Chicken Tacos

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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
Save
Servings: 12 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
  • ½ 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

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:

20 Comments

  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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