Getting dinner on the table during busy weeknights can feel like an impossible task, especially when you’re juggling after-school activities, homework help, and trying to wrap up your own work day. We’ve all had those evenings where takeout seems like the only option left.
That’s why these crockpot verde chicken tacos have become my weeknight dinner hero – they’re hands-off, family-friendly, and practically cook themselves while you tackle your day. Just toss everything in the slow cooker in the morning, and by dinnertime, you’ll have tender, flavorful tacos ready to serve.
Why You’ll Love These Verde Chicken Tacos
- Effortless preparation – Just add chicken, salsa verde, and seasonings to your crockpot, then walk away – it doesn’t get easier than that!
- Tender, flavorful chicken – The slow cooking process creates perfectly shreddable chicken that’s infused with tangy salsa verde and savory seasonings.
- Great for meal prep – Make a big batch and enjoy it throughout the week – the chicken stays moist and tasty for several days in the fridge.
- Customizable toppings – Each person can build their perfect taco with their choice of onions, cheese, cilantro, and lime – making it ideal for family dinners or casual entertaining.
- Budget-friendly – Using simple ingredients like chicken breasts and salsa verde, you can make enough tacos to feed a crowd without breaking the bank.
What Kind of Chicken Should I Use?
Boneless, skinless chicken breasts are the go-to choice for this recipe, but you’ve got some flexibility here. While chicken breasts are lean and shred beautifully, you could also use chicken thighs if you prefer darker meat – they tend to stay a bit more moist in the slow cooker. For the best results, try to choose pieces that are similar in size so they cook evenly. If you’re buying from the grocery store, look for chicken that’s pink in color without any gray spots, and try to avoid pieces with the “woody breast” texture (you can check this by gently pressing the meat – it shouldn’t feel unusually hard).
Options for Substitutions
This easy taco recipe is super adaptable – here’s what you can swap if needed:
- Chicken breasts: You can easily use chicken thighs instead – they actually stay even more tender! If you’re watching your budget, this is a great swap since thighs are usually cheaper.
- Salsa verde: Store-bought salsa verde works great, but if you can’t find it, you can use regular red salsa. The flavor will be different but still tasty. Just avoid sweet-style salsas.
- Chicken stock: No chicken stock? Water works in a pinch – just add an extra 1/2 teaspoon of garlic salt to make up for the lost flavor. You could also use vegetable stock.
- Cilantro: If you’re not a cilantro fan (or dealing with the cilantro-soap gene!), try fresh parsley instead, or just skip it altogether.
- Corn tortillas: Any tortillas work here – flour, whole wheat, or even lettuce wraps for a low-carb option. Just warm them up before serving.
- Cotija cheese: Can’t find cotija? Feta cheese makes a great substitute, or try shredded monterey jack if you prefer a melting cheese. Queso fresco works perfectly too!
Watch Out for These Mistakes While Cooking
The biggest mistake when making crockpot verde chicken tacos is adding all the salsa verde at the beginning, which can make the final dish too watery – instead, reserve one cup to stir in during the last 30 minutes of cooking for fresher flavor and better consistency. Another common error is shredding the chicken too early, which can dry it out – wait until the chicken reaches an internal temperature of 165°F, then shred it and return it to the sauce to soak up more flavor. To prevent bland results, don’t skip seasoning the chicken with garlic salt before adding it to the crockpot, and remember to taste and adjust the seasoning right before serving since slow cooking can mellow out flavors. For the best texture, avoid overcooking the chicken (4-6 hours on low is usually perfect) and don’t forget to warm your tortillas – cold tortillas can crack and ruin your perfect taco experience.
What to Serve With Verde Chicken Tacos?
These zesty verde chicken tacos pair perfectly with classic Mexican side dishes that’ll round out your taco night. A simple pot of Mexican rice or cilantro-lime rice makes an excellent base, while refried beans or black beans seasoned with cumin and garlic complete the plate. For something fresh, try a quick cabbage slaw with lime juice and a pinch of salt, or whip up some fresh guacamole and serve it with tortilla chips. If you’re feeding a crowd, you might want to set up a taco bar with extra toppings like diced tomatoes, shredded lettuce, and different salsas so everyone can build their perfect taco.
Storage Instructions
Keep: Got leftover verde chicken? Pack it in an airtight container and pop it in the fridge for up to 4 days. The flavors actually get even better as they hang out together! Just keep the toppings and tortillas separate to keep everything fresh.
Freeze: This verde chicken is perfect for batch cooking! Let it cool completely, then pack it in freezer-safe containers or bags. It’ll stay good in the freezer for up to 3 months. I like to portion it out in family-sized servings to make taco night super easy.
Warm Up: When you’re ready for round two of tacos, warm the chicken in the microwave with a splash of chicken broth, or heat it up in a skillet over medium heat. If using frozen chicken, thaw it overnight in the fridge first. Heat your tortillas separately just before serving to keep them soft and pliable.
| Preparation Time | 10-15 minutes |
| Cooking Time | 240-480 minutes |
| Total Time | 250-495 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 150-180 g
- Fat: 30-40 g
- Carbohydrates: 150-180 g
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 3 cups medium salsa verde (separated)
- 1 1/2 cups chicken stock
- 1 teaspoon garlic salt
- 1/2 cup freshly chopped cilantro
- 8-10 corn tortillas (or homemade flour tortillas)
- Sliced red onion
- Crumbled cotija cheese (or queso fresco)
- Lime wedges
Step 1: Prepare and Cook the Chicken
Start by whisking together 1 cup of salsa verde, chicken broth, and a pinch of garlic salt in the crockpot.
Add the chicken breasts to the mixture, ensuring they are well-coated.
Cook on high for 4 hours or on low for 8 hours, letting the flavors meld beautifully as the chicken becomes tender.
Step 2: Shred and Mix the Chicken
Once the cooking time has completed, carefully remove the chicken breasts from the crockpot and discard the remaining liquid.
Using two forks, shred the chicken finely and place it in a medium-sized bowl.
Incorporate the remaining 2 cups of salsa verde and a generous amount of chopped cilantro into the shredded chicken, mixing well to combine all the flavors evenly.
Step 3: Assemble the Tacos
To create your tacos, fill each tortilla with a scoop of the flavorful chicken mixture.
Add a few slices of red onion, a healthy scoop of crumbled cotija cheese, and a squeeze of fresh lime juice for an added zest.
Alternatively, you can serve the shredded chicken over a bed of rice, alongside black beans and some delightful pan-fried plantains for a complete meal.
Step 4: Serve and Enjoy
Enjoy your delicious tacos or chicken meal fresh, savoring the vibrant, hearty flavors.
Adjust the toppings as desired to fit your taste preferences, adding in any extra garnishes you love.
Revel in this easy, flavorful dish perfect for any occasion!