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- 2 lbs chicken breasts - 1 cup salsa verde - 1 cup low-sodium chicken broth - 1 tablespoon ground cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - 1 cup fresh cilantro, finely chopped - 1 avocado, sliced into wedges - 1 cup crumbled queso fresco or feta cheese - 8 corn tortillas - Lime wedges For these savory slow cooker salsa verde chicken tacos, I focus on quality ingredients. Starting with fresh chicken breasts is key. They soak up all the flavors from the salsa verde and spices. I love using low-sodium chicken broth. It adds moisture without too much salt. The salsa verde not only gives great taste but also a vibrant color to the dish. When it comes to spices, I use cumin, garlic powder, onion powder, and smoked paprika. These spices bring warmth and depth. Fresh cilantro and creamy avocado add freshness and creaminess, making every bite enjoyable. Don't forget the queso fresco! It adds a nice crumbly texture that pairs well with the soft tortillas. I always serve lime wedges on the side. A squeeze of lime juice brightens up the flavors. With these ingredients, you’ll create a meal that’s both tasty and satisfying. Start by placing the chicken breasts in the slow cooker. Season them well with salt, black pepper, ground cumin, garlic powder, onion powder, and smoked paprika. Each spice adds its own unique flavor. Next, pour the salsa verde and low-sodium chicken broth over the seasoned chicken. Make sure the chicken is fully coated in the liquid. This will help keep it moist while cooking. Cover the slow cooker with its lid. Set it to cook on low for 6 to 8 hours or on high for 4 hours. The chicken is ready when it is tender enough to shred with a fork. After cooking, use two forks to shred the chicken right in the slow cooker. Stir the shredded chicken into the salsa verde sauce. This helps blend the flavors perfectly. To prepare the corn tortillas, warm them in a skillet over medium heat. Cook each tortilla for about 30 seconds on each side. This makes them pliable and fragrant. Now, it's time to assemble the tacos! Take a tortilla and add a generous portion of the shredded salsa verde chicken in the center. Top each taco with freshly chopped cilantro, a few slices of creamy avocado, and a crumble of queso fresco. Serve immediately with lime wedges on the side for a zesty touch. To make your salsa verde chicken even tastier, consider adding more spices. Ground coriander or chili powder can add depth. A pinch of cayenne will give it a nice kick. Marinating the chicken in salsa verde for a few hours boosts flavors. This way, each bite bursts with zest. You can cook your chicken on low or high. Cooking on low takes 6 to 8 hours, while high cooks it in 4 hours. Both methods yield tender chicken. To check doneness, use a fork. If the chicken shreds easily, it’s ready to go. Serving your tacos on a rustic wooden platter looks great. You can arrange the tacos neatly. Add lime wedges in a small bowl for easy access. A sprinkle of fresh cilantro on top brings color. This makes your dish inviting and fun to eat! {{image_4}} You can switch up the protein in this recipe. Beef or pork makes great options. Take a beef chuck roast or pork shoulder, and follow the same steps. Cook these on low for 8 hours. They will turn out tender and juicy. If you prefer a vegetarian dish, try using plant-based protein. Options like jackfruit or tofu can work well. Season them like the chicken and let them soak up the salsa verde flavors. There are many types of salsa to try. You can go for a smoky chipotle salsa for a kick. A mango salsa can add a sweet touch. If you want to make your own salsa verde, it’s easy! Blend 2 cups of tomatillos, 1 jalapeño, and a handful of cilantro. Add salt and lime juice to taste. This gives you a fresh and vibrant salsa that enhances the dish. Taco toppings can make your meal even better. Try adding jalapeños for some heat. Sour cream can offer a cool contrast. Pair your tacos with different cheeses too. Queso fresco is great, but shredded cheddar or pepper jack can work nicely. Don't forget fresh cilantro and avocado slices! Each topping adds a fun twist to the flavor and texture. To store leftover chicken tacos, place them in an airtight container. Make sure the tacos are cool before sealing. They will stay fresh in the fridge for up to three days. After that, the taste may fade, and the texture can change. For longer storage, freeze cooked chicken and tortillas separately. Wrap the chicken tightly in plastic wrap and then foil. Place the tortillas in a freezer bag. They will keep for up to three months. When ready to enjoy, thaw the chicken in the fridge overnight. Reheat the chicken in a skillet or microwave until hot. Warm the tortillas in a dry skillet for a few seconds before serving. To enjoy leftover tacos, simply reassemble them. Add fresh toppings like cilantro and avocado for a tasty boost. You can also use chicken in salads, burritos, or quesadillas. Mix it into soups for a flavorful twist. Cooking salsa verde chicken takes about 6 to 8 hours on low and 4 hours on high. The chicken is done when it shreds easily with a fork. This gentle cooking breaks down the meat, making it tender and full of flavor. You can use frozen chicken breasts. Just remember that cooking time will be longer. If you cook on low, it may take 8 to 10 hours. On high, aim for 5 to 6 hours. Always check that the chicken reaches 165°F for safety. Tacos pair great with a variety of sides. Here are some ideas: - Mexican rice - Refried beans - Fresh corn salad - Chips with guacamole These sides add color and flavor, making your meal even better. Yes, you can easily add heat! Here are some tips: - Use spicy salsa verde instead of mild. - Add sliced jalapeños to the slow cooker. - Sprinkle crushed red pepper flakes on top of the tacos. Adjust the spice level to fit your taste. Enjoy the kick! We explored a tasty and easy salsa verde chicken taco recipe. You learned about the main ingredients, including chicken, salsa verde, and broth. I shared step-by-step instructions for cooking and assembling your tacos. We discussed tips for enhancing flavors and alternative serving ideas. Don’t forget storage tips to keep your leftovers fresh! This dish is versatile and fun to make. You can adjust it to fit your tastes and impress your family and friends. Enjoy creating this delicious meal!

Slow Cooker Salsa Verde Chicken Tacos

Get ready for a flavorful fiesta with these Slow Cooker Salsa Verde Chicken Tacos! This easy recipe features tender, shredded chicken simmered in zesty salsa verde, combined with fresh toppings like avocado and queso fresco. Perfect for busy nights, you can prep in just 10 minutes and let the slow cooker do the work! Click to explore the full recipe and create a delicious meal that will impress your family and friends.
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Ingredients
  

2 lbs chicken breasts

1 cup salsa verde

1 cup low-sodium chicken broth

1 tablespoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

8 corn tortillas

1 cup fresh cilantro, finely chopped

1 avocado, sliced into wedges

1 cup crumbled queso fresco or feta cheese

Lime wedges, for serving

Instructions
 

Start by placing the chicken breasts neatly in the slow cooker. Season them generously with salt, black pepper, ground cumin, garlic powder, onion powder, and smoked paprika for a flavorful base.

    Carefully pour the salsa verde and low-sodium chicken broth over the seasoned chicken, ensuring they are fully coated in the liquid.

      Cover the slow cooker with its lid, setting it to cook on low for 6 to 8 hours, or on high for 4 hours. The chicken is ready when it is tender enough to easily shred with a fork.

        After the cooking time is complete, use two forks to shred the chicken directly in the slow cooker. Stir the chicken into the salsa verde sauce to fully incorporate the flavors.

          To prepare the corn tortillas, warm them in a skillet set over medium heat. Cook each tortilla for about 30 seconds on each side, just until they become pliable and aromatic.

            Now it's time to assemble the tacos! Take a tortilla, and add a generous portion of the shredded salsa verde chicken in the center.

              Top each taco with a sprinkle of freshly chopped cilantro, a few slices of creamy avocado, and a generous crumble of queso fresco for a delightful contrast in texture and flavor.

                Serve the tacos immediately with lime wedges on the side, allowing everyone to squeeze fresh lime juice over their tacos for an added citrusy zest.

                  Prep Time, Total Time, Servings: 10 minutes | 6-8 hours | Serves 4-6

                    - Presentation Tips: For an appealing display, arrange the tacos on a rustic wooden serving platter. Place lime wedges in a small bowl for easy access, and garnish the platter with an extra handful of cilantro to add a vibrant and fresh touch to your dish. Enjoy your meal!