Slow Cooker Chicken Tacos Verde
Created by Denise on February 16, 2012
- Servings: 8
- Prep Time: 5m
- Cook Time: 6h
- Recipe #4634
Ingredients
- 2 pounds of boneless skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 onion, sliced
- 1 (16 ounce) jar of salsa verde
- 1 (4 ounce) can diced green chilies
- 1 jalapeno, finely diced
- 2 teaspoon ground cumin
- 2 cloves of garlic, minced
- Shredded cheese
- Guacamole
- Pico de gallo or fresh salsa - we prefer salsa verde
- Flour tortillas
How to Make
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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.
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Step 2: Top chicken with the diced green chiles, jalapeno, cumin, onion and garlic. Cover and cook on low for 4 hours.
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Step 3: Add salsa verde and continue cooking another two hours.
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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.
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Step 5: Spoon chicken into tortillas and top with shredded cheese, salsa verde and guacamole.
Nutritional Facts
- 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