Slow Cooker Salsa Verde Chicken Tacos
Summer is approaching, instead of heating up your house using your oven get out that slow cooker and make Slow Cooker Salsa Verde Chicken Tacos. Chicken breasts cook in salsa verde, green peppers and diced chilies to create a tender, flavorful taco filling. Salsa Verde Chicken also works great in quesadillas, over nachos or as an enchilada filling.
Servings: 8
Ingredients
- 2 lbs. chicken breasts boneless, skinless
- 1 - 16 oz. jar of salsa verde {about 2 cups}
- 1 green pepper chopped
- 1 - 4 oz. can of diced chilies
- 1 jalapeño seeds removed, chopped {optional for spice}
- Tortillas or hard shell tacos for the tacos
- Garnish ideas: fresh cilantro cheese, tomatoes, extra salsa
Instructions
- Pour half of the jar of salsa on the bottom of the slow cooker {approximately 1 cup} and spread evenly. Place the chicken breasts on top of the salsa. Cover the chicken with the remaining ingredients, spreading the salsa, green peppers, jalapeños and green chilies over the chicken breasts to make sure they are covered.
- Cook on low for 5-6 hours or high for 3-4 hours. With 30 minutes left remove the chicken breasts from the slow cooker and shred with two forks. Return the chicken to the slow cooker and stir to make sure the chicken gets covered with the juices again. Finish cooking.
- Serve on tacos with fresh cilantro, extra salsa, cheese and tomatoes. You can also use this chicken for salads, sandwiches, burrito bowls, quesadillas and more.
Notes
I like my chicken to have those extra juices to use as a salsa to top my tacos but if you prefer it to be a bit drier I suggest adding 3/4 of the jar of salsa instead of the whole jar. [br]When I make this I freeze half in a ziplock bag laying flat. You can then use it later by defrosting it in the refrigerator overnight and then heating it up when ready to eat it. [br]You can use this chicken mixture in quesadillas, nachos, burrito bowls, as an enchilada filling, salads, sandwiches.