Slow Cooker Salsa Verde Chicken Tacos

Empty StarEmpty StarEmpty StarEmpty StarEmpty Star
This recipe combines two of the best types of recipes – taco recipes and slow cooker recipes – into one delicious and easy to make meal. Tomato based red salsas are delicious, but so is salsa verde – green salsa,…

This recipe combines two of the best types of recipes – taco recipes and slow cooker recipes – into one delicious and easy to make meal. Tomato based red salsas are delicious, but so is salsa verde – green salsa, made with tomatillos, peppers, and more. The roasty and spicy flavors of a good salsa verde are hard to beat, and will help provide a new twist on #TacoTuesday if you’re looking to try something different than your traditional ground beef tacos. You can make your own salsa verde at home, or purchase pre-made jarred salsas that are delicious!

One of my favorite parts about eating tacos is the topping bar. What’s better than assembling your own taco with just the right mix of ingredients? For this taco, we recommend having queso fresco (instead of shredded cheddar cheese), quick pickled red onions, chopped cilantro, more salsa verde, and limes. You can easily quick pickle red onions by slicing a red onion thinly, then submerging it in a mixture of 1/2 cup water, 1/2 cup vinegar, 1 tbsp. sugar, and 1 tsp. salt for 30 minutes. You’ll end up with a tangy, crisp topping for your tacos that perfectly accents the roastiness of the salsa verde.

Let us know what you think of this recipe in the comments below. Did you make any additions or changes? How did you top your taco? We love hearing from you!

Ingredients

Prep Time

30 min

Total Time

3.5 hrs

Yield

Makes 12 tacos
  • 2 lbs LGCM Boneless Skinless Chicken Breasts
  • 1 Tbsp Salt
  • 1 Tbsp Cumin
  • 2 tsp Chili Powder
  • 2 tsp Black Pepper
  • 12 oz Beer ( a light beer like Corona is great)
  • 1 Yellow Onion ( small, chopped)
  • 2 clove Garlic ( minced)
  • 16 oz Salsa Verde ( plus more for serving, if desired)
  • 12 Tortillas ( your choice of flour or corn, warmed)
  • 1 Red Onion ( pickled, for serving, see instructions above)
  • Queso Fresco ( for serving)
  • Cilantro ( chopped for serving)
  • Lime ( cut into wedges, for serving)

Directions

  • 1

    Season the chicken breast with the salt, cumin, chili powder, and black pepper. Pour the beer into the bottom of the slow cooker, then add the chopped onion, and minced garlic. Place the chicken breast on top, and cook on high for 3 hours.

  • 2

    After cooking for 3 hours, shred the chicken apart with 2 forks. Add 16 oz. salsa verde and stir to mix together. Continue cooking on high for 30 more minutes to warm the mixture through.

  • 3

    Serve the chicken on warmed tortillas with pickled red onion, queso fresco, cilantro, and squeezes of fresh lime. Enjoy!

    PS – the leftover meat is great to use as a filling for quesadillas, empanadas, or on top of tortilla chips for chicken nachos!


Get more great recipes at lakegenevacountrymeats.com

Recommended Pairings

Belgian Style Ales

Belgian Style Ales

A very traditional style of beer, Belgian style beers come in lighter and darker varities, but they all show rich malt notes.


Favorites from our shelves:

Pairs great with:

  • Grilled steaks, stews and abbey style cheeses

Cava

Cava

Cava is a sparkling wine made in the South of Spain from a blend of many different grapes. The wine is fruity, refreshing and very affordable!


Top Regions:

  • Cava, Spain

Pairs great with:

  • Sparkling wine will pair with anything! Cava is especially great with cheeses

Reviews

Have you made this recipe? Log in and share your thoughts! Not a member? Sign in with Facebook, Twitter, or Google!
Please log in to submit reviews. Not a member? Sign in with Facebook, Twitter, or Google!