Slow Cooker Chicken Tacos Verde
Recipe: #4634
February 16, 2012
Categories: Chicken, Mexican, 5-Minute Prep, Cinco de Mayo, Potluck, Slow Cooker, Chicken Dinner, Slow Cooker Chicken, Mexican Chicken, Mexican Dinner, more
"This is a delicious and healthy slow cooker meal. I make this frequently as it is so easy to have ready in the evenings and my guys absolutely love it. I have used frozen chicken thighs with great results. The recipe states to remove extra juices, I typically do not. It makes for a thinner taco meat, but we don't mind that at all, it's more of a "burrito" style. This is a very flexible recipe - you can use whatever toppings you like, I personally just use the chicken, shredded Mexican cheeses and salsa verde. This is also excellent for nachos - just top your nachos with this, add shredded cheese and onion, extra jalapeno and pico de gallo."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (200.9 g)
- Calories 560.1
- Total Fat - 52.5 g
- Saturated Fat - 14.1 g
- Cholesterol - 126.9 mg
- Sodium - 593.2 mg
- Total Carbohydrate - 7 g
- Dietary Fiber - 0.5 g
- Sugars - 4.5 g
- Protein - 13.9 g
- Calcium - 19 mg
- Iron - 1.2 mg
- Vitamin C - 3.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place chicken in the bowl of a slow cooker. Season with salt, pepper, onion powder and paprika. You may also season with smoked paprika or chipotle powder if you like a bit more heat.
Step 2
Top chicken with the diced green chiles, jalapeno, cumin, onion and garlic. Cover and cook on low for 4 hours.
Step 3
Add salsa verde and continue cooking another two hours.
Step 4
Remove chicken from pot and shred. Mix in enough of the juice leftover in the slow cooker to make the meat moist. *Note - if you want a very juicy chicken mix, just shred right in the crock pot and remove any extra juices until it's the consistency that you like.
Step 5
Spoon chicken into tortillas and top with shredded cheese, salsa verde and guacamole.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For a spicier taco, use smoked paprika or chipotle powder instead of regular paprika.
- If you don't have fresh onion, you can substitute 1 teaspoon of onion powder.
- Substitute boneless skinless chicken breasts for the chicken thighs. This substitution will make the dish lighter and leaner, as chicken breasts have less fat than chicken thighs.
- Substitute salsa for the salsa verde. This substitution will provide a milder flavor, making the tacos more kid-friendly.
Taco Bowls Place the shredded chicken in a bowl and top with the shredded cheese, salsa verde, guacamole, and any other desired toppings. Serve with a side of tortilla chips.
Chicken Fajita Bowls Place the shredded chicken in a bowl and top with the shredded cheese, bell peppers, onion, salsa, and any other desired toppings. Serve with a side of tortilla chips.
Mexican Rice: Mexican Rice is a great side dish to serve with Slow Cooker Chicken Tacos Verde. It adds a delicious flavor and texture to the meal and is a great way to add more vegetables. The rice is cooked with onions, garlic, tomatoes, cumin, and other spices for a flavorful and hearty accompaniment.
Black Bean Salad: Black Bean Salad is a delicious and healthy side dish to serve with Slow Cooker Chicken Tacos Verde. It's packed with protein, fiber, and flavor thanks to the combination of black beans, corn, red onion, cilantro, and a light lime vinaigrette. It's an easy and flavorful way to add more vegetables to the meal.
FAQ
Q: Can I use other types of chicken for this recipe?
A: Yes, you can use other types of chicken for this recipe. You can use boneless, skinless chicken breasts, thighs, or even a combination of both. You can also use chicken with bones and skin, just make sure to remove the skin before cooking.
Q: What temperature should I cook the chicken?
A: The chicken should be cooked to an internal temperature of 165°F. Use a meat thermometer to check the temperature before serving.
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Fun facts:
The earliest known recipe for tacos dates back to the 1500s. It was a dish made with fish, tomatoes, and chili peppers served in a tortilla.
The popular Mexican dish, tacos, was made famous by celebrity chef and restaurateur Rick Bayless. He is credited with introducing the dish to the United States and popularizing it worldwide.