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Slow Cooker Salsa Verde Chicken Tacos

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Cook thawed chicken with tomatillo salsa, onion, and cumin, then shred it for tacos and bowls.

Prep: 15 minutesCook: 4-5 hours lowTotal: About 5 hoursServes: 6
Slow Cooker Salsa Verde Chicken Tacos served and ready to eat

What you need

  • 2 pounds thawed boneless skinless chicken thighs
  • 2 cups salsa verde
  • 1 small onion, thinly sliced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 12 small corn tortillas
  • 1 cup shredded cabbage
  • 1 lime, cut into wedges
  • Chopped cilantro for serving

Method

  1. Place the sliced onion in the crock and arrange the thawed chicken over it.
  2. Stir the cumin and salt into the salsa verde and pour it over the chicken.
  3. Cover and cook on low for 4 to 5 hours until the thickest chicken pieces reach 165 degrees Fahrenheit.
  4. Transfer the chicken to a board, shred it, and return it to the sauce for 10 minutes. Serve in warm tortillas with cabbage, lime, and cilantro.

Keep the lid closed

The cooker needs accumulated heat and steam. Check the chicken close to the expected finish instead of lifting the lid repeatedly.

If the cooker runs hot, begin checking earlier without assuming visual shreddability proves safety.

Leftover plan

Cool the chicken and sauce in shallow containers within two hours and refrigerate.

Reheat leftovers to 165 degrees using a stove, microwave, or oven rather than starting cold in the slow cooker.

Products that fit this slow cook

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Safety note: Keep raw poultry separate from toppings and tortillas, then wash hands, utensils, and surfaces before serving.

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