Crockpot Salsa Verde Chicken Tacos

Hi everyone! I wanted to get this recipe for Crockpot Salsa Verde Chicken Tacos out because I get a lot of questions asking how I make this each time I mention it in a video on my YouTube Channel. I use the term “recipe” loosely. There are 3 ingredients! This is a super easy weeknight meal and it serves enough for a family or you can have leftovers like we do.


*3-4 Chicken Breasts depending on size. (I’ve been using 4 at my Husbands request for more leftovers) I also use frozen chicken for this. You could use fresh of course. Both turn out the same.
*1 16oz jar Salsa Verde (I like the Herdez brand but any will do)
*Cumin Powder


Place the chicken breasts evenly in the bottom of the Crockpot. Sprinkle the Cumin over evenly just to coat (see photo). Then pour the jar of Salsa Verde evenly over all the chicken breasts. Cover and cook on High 4-5 hours or Low for 8 hours. At the end of the cook time, or about an hour before, take two forks and shred all of the chicken. I then turn the Crockpot to Warm and let sit until ready to eat (usually about 30-40 minutes more). There will be quite a bit of liquid still, so I like to drain off most before serving so not to have soggy tacos.

We eat this using soft taco shells but of course you could use crunchy. I think I’m just programed to eat crunchy tacos with ground beef/turkey and soft tacos with chicken or fish. I hope you enjoy and leave me a comment if you’re making them.


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