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–+ servings

Slow Cooker Chicken Tacos

Juicy shredded chicken simmered in salsa verde with bold spices, piled into warm tortillas and topped just how you like.
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Prep Time 5 minutes
Cook Time 4 hours
Servings 12

Ingredients  

  • 1 1/2 lbs chicken breast
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp smoked paprika
  • 1 (12 oz) jar salsa verde I like Trader Joes brand
  • Tortillas street taco size
  • Toppings: Cheese sauce, onions, cilantro, and squeeze of fresh lime juice

Method 

  • Place chicken breasts into your slow cooker. Sprinkle cumin, chili powder, garlic powder, onion powder, salt, pepper, and smoked paprika on top. Pour salsa verde over the chicken.
  • Cook on low for 4 hours.
  • Shred the chicken with two forks. Serve in tortillas with cheese sauce, chopped onion, cilantro, and lime wedges.
Start Cooking

Notes

  • Frozen chicken: For food safety, USDA recommends thawing first. If using frozen, ensure chicken reaches 165°F before serving.
  • Add-ins: Toss in a can of black beans, corn, or diced green chilies for extra flavor.
  • Swap salsa: Red salsa, chipotle salsa, or enchilada sauce all work beautifully.
  • Make it creamy: Stir in a little cream cheese at the end for a richer filling.