Slow Cooker Salsa Verde Chicken Tacos

Salsa Verde Chicken Tacos

The salsa verde recipe I posted yesterday makes quite a bit of salsa and while it keeps for a couple of weeks as is in the refrigerator, you might as well use it for tacos because well, tacos and plus, salsa verde chicken tacos are darn good.

Ingredients:

  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 cups salsa verde
  • 1 cup chicken broth
  • 1 1/2 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. kosher salt
  • the juice of half a lime
  • 2 boneless, skinless chicken breasts
  • 2 tbsps. cilantro, chopped
  • corn tortillas
  • refined coconut oil for frying, (use refined so it doesn’t have the coconut flavor)
  • for toppings: shredded cheese, diced avocado, cilantro, tomatoes, sour cream etc. as desired

Preparation:

Add the onion, garlic, salsa verde, chicken broth, chili powder, cumin, salt and lime juice to the crockpot, stir together. Immerse the chicken breasts into the mixture, cover, and cook on high for 5-6 hours, or on low for 7-8 hours. Once done, shred the chicken, stir in the cilantro, and serve with tortillas and desired toppings.

When it comes to corn tortillas, I’m not a fan of just eating them warmed up so my preferred method is always to fry them to crisp them up and then add the stuffing.

Source: http://jessicaerinjarrell.blogspot.com/2016/05/slow-cooker-salsa-verde-chicken-tacos.html#more

 

This entry was posted in Chicken, Mexican. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s