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- 2 lbs chicken breasts - 1 cup salsa verde - 1 cup low-sodium chicken broth For this recipe, you need chicken breasts as the main protein. They cook well in the slow cooker and turn tender. Salsa verde adds a vibrant flavor and color. Low-sodium chicken broth helps keep the dish juicy while balancing saltiness. - 1 tablespoon ground cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika These spices are key to creating rich taste. Ground cumin adds warmth, while garlic and onion powders provide depth. Smoked paprika offers a hint of smokiness, enhancing the overall flavor. Together, they make the chicken savory and mouthwatering. - 8 corn tortillas - 1 cup fresh cilantro, chopped - 1 avocado, sliced - 1 cup crumbled queso fresco or feta cheese - Lime wedges For the tacos, corn tortillas are perfect. They hold the filling well and add a nice texture. Fresh cilantro gives a burst of freshness. Sliced avocado adds creaminess, while crumbled cheese offers a salty kick. Lime wedges are essential for a zesty finish. Seasoning the Chicken Start with two pounds of chicken breasts. Place them in your slow cooker. Sprinkle salt, pepper, ground cumin, garlic powder, onion powder, and smoked paprika over the chicken. This mix adds great flavor. Make sure every piece is covered well. Adding Salsa Verde and Broth Now, pour one cup of salsa verde over the seasoned chicken. Next, add one cup of low-sodium chicken broth. This will keep the chicken moist and add more flavor. Make sure the chicken is submerged in the sauce as much as possible. Cooking Time on Low vs. High Cover your slow cooker. You can cook on low for six to eight hours or on high for four hours. Cooking on low gives the chicken a tender texture, but both times work well. Check the chicken to see if it shreds easily with a fork. Shredding the Chicken Once Cooked Once your chicken is cooked, take two forks and shred it right in the slow cooker. Mix the shredded chicken with the salsa verde sauce. This step makes sure every bite is packed with flavor. Warming the Tortillas Grab eight corn tortillas. Heat them in a skillet over medium heat. Warm each side for about thirty seconds. This makes them soft and easy to fold. Adding Chicken and Toppings Now, it’s time to build your tacos. Place a good scoop of shredded chicken onto each tortilla. Top with chopped cilantro, sliced avocado, and crumbled queso fresco. Don’t forget to serve with lime wedges. Squeeze lime juice for extra zest. Enjoy your meal! To make your chicken tender, use fresh chicken breasts. Trim any fat before cooking. Season the meat well with salt, pepper, ground cumin, garlic powder, onion powder, and smoked paprika. This adds great flavor. When cooked, the chicken should shred easily. If it doesn't, it might need more time in the slow cooker. Adjust the spice levels to suit your taste. If you like it spicy, add more salsa verde or a pinch of cayenne pepper. For milder tacos, stick to the recipe. Taste the chicken before serving. You can always add more seasoning. Heat corn tortillas for the best texture. You can warm them in a skillet over medium heat. Heat each side for about 30 seconds. This makes them soft and pliable. You can also wrap them in foil and warm them in the oven. For the best tacos, use fresh corn tortillas. They have a nice flavor and texture. You can also try flour tortillas if you prefer. Just remember, the type of tortilla can change the taste of your taco. Serve your tacos on a rustic platter. This makes them look inviting. Offer lime wedges in a small bowl so guests can squeeze them over the tacos. Adding fresh cilantro on top adds color and taste. For extra flair, sprinkle crumbled queso fresco or feta cheese over the tacos. This adds creaminess and makes them more appealing. A nice presentation can make your meal feel special, even on a busy weeknight. {{image_2}} Variations Using Beef or Pork You can easily swap chicken for beef or pork. Use 2 lbs of beef chuck or pork shoulder. Season it just like the chicken. Cook it in the slow cooker for 8 hours on low or 4 hours on high. Shred it afterward, just as you do with the chicken. The flavors blend well with salsa verde, giving a rich taste. Vegetarian Options with Jackfruit For a meatless version, try using jackfruit. Use 2 cans of young green jackfruit packed in water. Drain and rinse the jackfruit. Add it to the slow cooker with salsa verde and broth. Cook on low for 6-8 hours. Shred the jackfruit with two forks after cooking. It has a similar texture to pulled meat, making it a great option. Unique Toppings Ideas Toppings can change your taco game. Try adding pickled red onions for a tangy crunch. Thinly sliced radishes add a nice bite too. You can also sprinkle some fresh corn or black beans on top for extra flavor and texture. The more toppings, the better the taste! Suggested Salsas and Sides Pair your tacos with different salsas. A mango salsa adds sweetness, while a pico de gallo gives freshness. Serve with a side of Mexican rice or refried beans for a complete meal. Don’t forget some tortilla chips for crunch! Adding Heat with Jalapeños If you like heat, add chopped jalapeños to the slow cooker. You can mix them in with the chicken and salsa verde. For milder heat, remove the seeds first. You can also serve sliced jalapeños on the side for guests to add as they like. Experimenting with Different Herbs Fresh herbs can brighten your tacos. Try adding fresh oregano or thyme to the slow cooker. You can also sprinkle more cilantro on top before serving. Each herb will give your tacos a unique flavor twist. Don’t be afraid to mix and match! - Store any leftover chicken in an airtight container. - Keep it in the fridge for up to three days. - For longer storage, freeze the chicken in freezer-safe bags. - Try to remove as much air as possible from the bags. - Label the bags with the date for easy tracking. - Reheat the chicken in the microwave for quick warming. - Use a skillet on low heat for better texture. - Add a splash of chicken broth to keep it moist. - To keep tortillas fresh, wrap them in a damp paper towel. - Heat them in the microwave for 20-30 seconds. - Cooked chicken lasts three to four days in the fridge. - If frozen, it can stay good for up to four months. - Check for any off smells or discoloration before eating. - If it looks or smells bad, it's best to throw it out. To make your tacos gluten-free, choose corn tortillas. Most corn tortillas are gluten-free. Always read the package to be sure. You should also check the salsa verde ingredients. Some brands add gluten. Look for labels that say "gluten-free" to be safe. Yes, you can use frozen chicken. Just place the frozen chicken in the slow cooker. For frozen chicken, cook on high for about 5-6 hours. If you use low heat, it may take 8-10 hours. Always check that the chicken reaches 165°F before serving. Many sides pair well with these tacos. You can serve them with rice or refried beans. Fresh salads also add a nice crunch. For drinks, try a light beer or fresh lemonade. Dips like guacamole or salsa complement the meal. You can always add chips for an extra crunch! Slow Cooker Salsa Verde Chicken Tacos are simple to make. You need just a few main ingredients, spices, and toppings. Prepare your chicken, let it cook, and then assemble your tacos. Remember, you can customize them with different proteins and toppings. Store any leftovers properly to enjoy later. With these tips, you can make tasty tacos that everyone will love. Enjoy experimenting with flavors and refining your technique for the perfect meal!

Slow Cooker Salsa Verde Chicken Tacos

Discover the ultimate comfort food with these slow cooker salsa verde chicken tacos! This easy recipe combines tender chicken simmered in zesty salsa verde and spice for a flavorful meal. Perfect for busy nights, these tacos are topped with fresh cilantro, creamy avocado, and crumbled cheese to elevate your dining experience. Click through to explore the full recipe and create your own taco night masterpiece!
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Ingredients
  

2 lbs chicken breasts

1 cup salsa verde

1 cup low-sodium chicken broth

1 tablespoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

8 corn tortillas

1 cup fresh cilantro, chopped

1 avocado, sliced

1 cup crumbled queso fresco or feta cheese

Lime wedges for serving

Instructions
 

Place the chicken breasts in the slow cooker and season with salt, pepper, cumin, garlic powder, onion powder, and smoked paprika.

    Pour the salsa verde and chicken broth over the seasoned chicken.

      Cover and cook on low for 6-8 hours or on high for 4 hours, until the chicken is tender and easily shreds with a fork.

        Once cooked, shred the chicken in the slow cooker using two forks and mix it well with the salsa verde sauce.

          Warm the corn tortillas in a skillet over medium heat for about 30 seconds on each side until pliable.

            Assemble the tacos by placing a generous portion of the shredded salsa verde chicken onto each tortilla.

              Top with chopped cilantro, sliced avocado, and crumbled queso fresco.

                Serve with lime wedges on the side for squeezing over the tacos.

                  Prep Time, Total Time, Servings: 10 minutes | 6-8 hours | Serves 4-6

                    - Presentation Tips: Serve the tacos on a rustic serving platter, and offer lime wedges in a small bowl alongside for guests to help themselves. Garnish with additional cilantro for a fresh pop of color.