I LOVE tacos and these new Crockpot Salsa Verde Chicken Tacos are no exception! Easily done in the slow cooker, they are full of my favourite Mexican flavours, simple ingredients, and melt-in-your-mouth tender chicken!
I have to admit I don’t use my crockpot that often, but for this dish I’m so glad I did. Basically, this recipe is a busy mom’s dream! I added my chicken breasts, a can of salsa verde, green chilis, Mexican spices and away we went. I let my crockpot do the heavy lifting here that yielded juicy, tender pulled chicken.
What is Salsa Verde?
If you happen to know any Spanish you’ll probably deduce that it’s due to its colour. Which is right! Salsa verde (meaning “green”) is made with tomatillos which are a green skinned fruit similar to a tomato. It gives this salsa a tangy, zesty flavour of green chiles and onions. It is great used any way you would normally use salsa – like paired with some tortilla chips!
Best Taco Toppings
Taco toppings are different to everyone. Whether you smother yours in hot sauce, or you prefer some shredded cheese or simple fresh veggies no answer is really wrong here. Some of our favourites include:
- Pickled Red Onions (seriously the best)
- Fresh Homemade Salsa (Pico de Gallo)
- Guacamole or sliced avocado
- Freshly diced tomatoes
- Shredded lettuce
- Sliced jalapeño’s (pickled works)
- Cholula or Heartbeat hot sauce
- Lime wedges
- Fresh cilantro
Easy Mexican-Inspired Recipes
I adore Mexican flavours and find myself usually cooking up a Mexican inspired dish almost every week. If you love these flavours too, you’re in luck! Some of favourite recipes include : Vegetarian Enchiladas, Burrito Spaghetti Squash, or this Mexican Kale Salad. Plus, if you are looking for something vegan, you’ll have to try these Jackfruit Carnitas!
Crockpot Salsa Verde Chicken Tacos
Crockpot Salsa Verde Chicken Tacos
Easily done in the crockpot, these Salsa Verde Chicken Tacos are full of yummy Mexican flavours, simple ingredients, and melt-in-your-mouth tender chicken! Serves 4-6 people.
Ingredients
- 2 pounds boneless skinless chicken breast (around 4 breasts)
- 1 16 oz jar Salsa Verde
- 1 127 ml can green chilis
- 2 tablespoons taco seasoning (or more to taste)
- 1 tablespoon fresh chopped cilantro
- 2 garlic cloves, minced
- salt & pepper to taste
- small tortillas (flour or corn)
Optional Taco Toppings
- pickled red onions
- sliced avocado
- lime wedges
- shredded Monterey Jack cheese
- jalapeño slices (pickled or fresh)
- fresh cilantro
Instructions
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Place chicken into slow cooker/ crockpot. Sprinkle with salt, pepper, cilantro, garlic and taco seasoning.
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Pour over the jar of Salsa Verde and canned green chilis. Cover and cook on low heat 4 – 5 hours or high heat 2 – 3 hours or until chicken is tender and cooked through.
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Remove the chicken from slow cooker, leaving sauce in the crockpot. Shred the chicken on a cutting board with two forks, then return to slow cooker. Toss together and let it rest on warm heat 10 minutes - 15 minutes or until ready to eat! Taste and adjust any seasonings before serving with the tortillas and other topppings.
Making these for tonight with Jackson as my sous chef!
Might you be sharing a Salsa Verde recipe soon?
Found a recipe online for the taco seasoning too. Pretty easy and probably less expensive than just buying a predone package with more landfill. The one at the store had MSG. No thanks!
Will try to post a pic! 👍🏻🌵😁
I love making this version of pulled chicken tacos!! I love using my crockpot especially on work days!!! Would love to see more crockpot recipes!!
Thanks so much Donna! xx Tori
These look great! Does the tablespoon of cilantro get mixed in at the same time as the salsa and green chilis?
Hey Andrea! Yes! Updated the recipe so it’s super clear. Cheers, Tori
With using the green chilies, does it make the chicken spicy? I have picky eaters lol
Hey Erin! The chilis did not bring a lot of heat – they bring more flavour. You should be fine, but could always air on side of caution and skip / add in to taste at end! Tori
“These are the bomb” says my 24 year old son. Apparently my beef tacos are dry and these are the new family traditional recipe. I used tomatillo salsa from Superstore & garnished with cheese, sour cream, pico de gallo, picked red onions, pickled jalapeños avocado, shredded lettuce & cilantro. Tossed the corn tortillas in the gas range element which gives it such a great smoky taste. As usual you’ve knocked out of the park again. Thank you Tori!!
Oh my goodness! Thank you so much Karen. I love hearing this great feedback. Also, all those toppings sound incredible! xx Tori
Hi Tori and team.
Could a person make this recipe using jackfruit? My foray into vegan subs is minimal but I’m missing taco and the cauliflower/veg substitutes just don’t quite cut the mustard. Thanks in advance.
Hey Lindsay! Although we didn’t try it with Jackfruit in this recipe, we love using it as a substitute for shredded chicken!! If you give it a try let us know how it goes – I bet it will be delicious! xx Tori
Can this be done in an instant pot instead? Any suggestions on alterations you’d make?
Thanks!
Hi Amanda! I don’t use an instant pot but I totally think it would work. I think it would have enough moisture to cook with this recipe as is, but again I have not tried myself!! I need to give it a try!