Description
A convenient and delicious slow cooker recipe for tender, juicy chicken tacos with a vibrant salsa verde sauce and homemade cilantro lime crema. Perfect for busy weeknights and meal prep.
Ingredients
Scale
- 1.5 to 2 pounds boneless, skinless chicken breasts
- 1 jar (16-24 oz) salsa verde
- 1 can (4 oz) diced green chiles, including liquid
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 medium yellow onion, chopped
- 1 bunch cilantro, stems included
- ½ cup low-sodium chicken broth
- ½ cup full-fat sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- ¼ cup fresh cilantro, chopped
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Corn or flour tortillas for serving
- Shredded cheese (Monterey Jack or Cotija)
- Diced avocado
- Chopped red onion
Instructions
- Chop the onion and mince the garlic. Roughly chop the cilantro or trim the dirty ends of the stems.
- Place the chicken breasts in the bottom of a 4-6 quart slow cooker. If breasts are large, cut them in half horizontally.
- Pour the jar of salsa verde over the chicken. Add the can of diced green chiles (with liquid) and the chicken broth.
- Scatter the chopped onion and minced garlic over the top. Sprinkle with cumin. Toss in the bunch of cilantro, stems and all.
- Cover and cook on LOW for 4-6 hours (or HIGH for 2-3 hours) until chicken shreds easily and reaches 165°F.
- Remove chicken and shred using two forks. Stir the shredded chicken back into the sauce.
- In a small bowl, whisk together sour cream, mayonnaise, lime juice, chopped cilantro, garlic powder, salt, and pepper to make the crema.
- Warm tortillas in a skillet or microwave.
- Assemble tacos with chicken, crema, cheese, avocado, and other desired toppings.
Notes
Do not drain the green chiles; the liquid adds flavor. The crema should be made fresh as it does not freeze well. If the sauce is too thin, cook uncovered for the last 30 minutes or use a cornstarch slurry. For best flavor, let the crema sit for 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco with toppings
- Calories: 320
- Sugar: 4
- Sodium: 450
- Fat: 14
- Carbohydrates: 22
- Fiber: 3
- Protein: 28
Keywords: slow cooker, salsa verde, chicken tacos, weeknight dinner, meal prep, crockpot, cilantro lime crema, easy dinner