Easy 3-Ingredient Crockpot Salsa Verde Chicken Tacos
These easy 3-ingredient crockpot salsa verde chicken tacos come together in under 10 minutes of active prep time. The slow cooker does all the work, delivering tender, flavorful chicken that’s perfect for busy weeknights or taco night.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken breasts
- 16 oz (450g) jar salsa verde (e.g., Herdez or Trader Joe’s)
- 8–10 small corn or flour tortillas
- Optional toppings: fresh cilantro, diced onion, crumbled cotija cheese, lime wedges, sliced avocado, sour cream
Instructions
- Place the chicken breasts in a single layer at the bottom of the crockpot.
- Pour the entire jar of salsa verde over the chicken. Do not stir.
- Cook on low for 4-5 hours or on high for 2-3 hours, until the internal temperature reaches 165°F (74°C) and the chicken shreds easily.
- Remove the chicken from the crockpot and let it rest for 5 minutes. Shred with two forks.
- Return the shredded chicken to the crockpot and stir into the juices. Let it sit on warm for 10-15 minutes.
- Warm the tortillas in a dry skillet over medium-high heat for about 30 seconds per side until soft and lightly charred.
- Assemble the tacos by spooning the chicken into the center of each tortilla. Add desired toppings and serve immediately.
Notes
Don’t lift the lid during cooking. Use room temperature chicken for even cooking. Shred while warm. Taste before serving and adjust salt or lime as needed. Double the batch for freezing.
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 4
- Sodium: 680
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 28
- Fiber: 3
- Protein: 35
Keywords: crockpot salsa verde chicken tacos, easy chicken tacos, 3-ingredient tacos, slow cooker tacos, weeknight dinner