Crock Pot Salsa Verde Chicken Tacos

These Crock Pot salsa verde chicken tacos are the easiest weeknight dinner to throw together! Throw it all in the slow-cooker and let it do it’s thing.

Crock Pot Salsa Verde Chicken Tacos

I’m all about the easy meals these days. Since having my baby there is just so much to juggle. However, I love having a home-cooked meal on the table most nights. That’s where all the easy Crock Pot meals come in handy. This one is minimal ingredients and could not be easy to throw in the slow-cooker. I love making tacos with the chicken on night one. Then on night two with the leftovers, I make chicken taco rice bowls. I add rice, beans, pico de gallo, avocado, pickled red onions, and cilantro. It’s so filling and delicious.

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Crock Pot Salsa Verde Chicken Tacos



Crock Pot Salsa Verde Chicken
1 tbsp olive oil
2 lbs chicken breast, boneless and skinless
2 (12 oz) jars of salsa verde
1 & 1/2 tbsp taco seasoning
juice of a lime
heated flour tortillas
crumbled queso fresco or cotija cheese
sliced avocado
pickled red onions or pickled jalapeños* see note
chopped cilantro
hot sauce if desired


Add olive oil to the base of your slow-cooker. Add chicken and rub in the olive oil.

Add taco seasoning and salsa verde. Cover and cook on low for about 6 hours or on high for about 3 hours, or until chicken is tender enough to shred with two forks.

Remove chicken and shred. Transfer back to the slow-cooker. Add in the lime juice and give everything a good stir. I like to set my slow-cooker to the warm setting and let everything sit covered for another 20 minutes. This allows the chicken to absorb more of the liquid.

Assemble tacos by adding salsa verde chicken to heated tortillas. Top with desired toppings and enjoy!


How I make my pickled red onions:
I peel and thinly slice a small red onion and place the slices in an air tight jar. In a small sauce pan over medium high heat I add 3/4 cup apple cider vinegar, 1 tsp salt, 1 tbsp honey or granulated sugar. Bring to a simmer then quickly pour the mixture into the jar. Add 1 tsp peppercorns and juice of 1/2 a lime if desired. Cover the jar with it’s lid and let marinate in the fridge for at least 30 minutes. They stay good in the fridge for up to 10 days.

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