Slow Cooker Salsa Verde Chicken Tacos

Slow Cooker Salsa Verde Chicken Tacos

Prep: 15 minutes · Cook: 4 to 5 hours on Low · Total: About 4 hours 20 minutes · Serves: 6 (2 tacos each)

Ingredients

• 2 pounds boneless, skinless chicken thighs, trimmed
• 1 1/2 cups jarred salsa verde
• 1 small yellow onion, thinly sliced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 3/4 teaspoon kosher salt
• 1 tablespoon fresh lime juice, plus wedges for serving
• 12 small corn or flour tortillas, warmed
• 2 cups finely shredded cabbage
• 1/2 cup chopped fresh cilantro
• Optional: sliced avocado, crumbled queso fresco, and pickled onions

Directions

1. Spread the sliced onion over the bottom of a 4- to 6-quart slow cooker.
2. Season the chicken with the cumin, oregano, garlic powder, and salt. Arrange it in an even layer over the onion, then pour the salsa verde over the top.
3. Cover and cook on Low for 4 to 5 hours or on High for 2 1/2 to 3 hours, until the chicken is very tender and reaches at least 165°F in the thickest pieces.
4. Transfer the chicken to a shallow bowl. Shred it with two forks, discarding any remaining fat.
5. Return the chicken to the slow cooker, stir in the lime juice, and let it absorb the sauce for 10 minutes on Warm. Taste and add salt only if needed.
6. Divide the chicken among warm tortillas. Top with cabbage, cilantro, and any optional toppings. Serve with lime wedges.

Cook’s notes

Chicken thighs stay juicier than breasts during slow cooking. If using boneless chicken breasts, begin checking after 3 hours on Low. Salsa brands vary in salt and heat, so season conservatively before cooking and adjust at the end.

Storage and reheating

Refrigerate the chicken and toppings separately in airtight containers for up to 4 days. Reheat the chicken with a spoonful of its sauce until steaming hot. Freeze the cooled chicken and sauce for up to 3 months; thaw overnight in the refrigerator.

Estimated nutrition per serving

Approximately 400 calories · 32 g protein · 34 g carbohydrate · 14 g fat · 5 g fiber · 720 mg sodium. Estimate includes two corn tortillas and cabbage but not optional toppings; actual values vary by brand and portion.