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Easy Slow Cooker Salsa Verde Chicken Tacos (Best Recipe)

Easy Slow Cooker Salsa Verde Chicken Tacos - featured image
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Tender, flavorful shredded chicken cooked low and slow in salsa verde, perfect for tacos. A set-it-and-forget-it meal that’s ideal for busy weeknights and always a crowd-pleaser.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs
  • 16 ounces salsa verde
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup chicken broth (low-sodium preferred)
  • 8–10 small corn or flour tortillas
  • ½ cup fresh cilantro, chopped
  • 2–3 limes, cut into wedges
  • ½ cup diced white onion
  • ½ cup crumbled queso fresco or shredded Monterey Jack cheese (optional)
  • Sour cream or Mexican crema (for drizzling)
  • 1–2 avocados, sliced

Instructions

  1. Pat the chicken thighs dry with paper towels and place them in the bottom of a 4-6 quart slow cooker in a single layer.
  2. Sprinkle the diced onion, minced garlic, cumin, oregano, salt, and pepper over the chicken. Do not stir.
  3. Pour the salsa verde and chicken broth over everything. Gently stir to combine, ensuring the chicken is mostly submerged.
  4. Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fork-tender and shreds easily.
  5. Remove the chicken to a cutting board or large bowl. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the slow cooker and stir into the liquid. Let it sit for 10-15 minutes to absorb the sauce.
  6. While the chicken rests, heat a dry skillet or griddle over medium-high heat. Warm each tortilla for about 30 seconds per side, until lightly charred and pliable. Wrap in a clean kitchen towel to keep warm.
  7. Assemble the tacos: Spoon a generous amount of shredded chicken onto each warm tortilla. Top with diced onion, fresh cilantro, crumbled cheese, a dollop of sour cream, and sliced avocado. Squeeze a lime wedge over everything right before eating.

Notes

For best results, use chicken thighs as they stay juicier than breasts. If using chicken breasts, check at 3 hours on low. To thicken the sauce, remove chicken and simmer liquid on stovetop for 10-15 minutes. This recipe freezes well for up to 3 months. For a creamy version, stir in 4 ounces of cream cheese during the last 30 minutes of cooking.

Nutrition

Keywords: slow cooker salsa verde chicken tacos, easy chicken tacos, salsa verde chicken, slow cooker tacos, chicken thigh tacos, taco recipe, weeknight dinner

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