Salsa Verde Chicken Tacos in the Crockpot are an easy taco tuesday dinner recipe! If you've got a few busy weeknights ahead, these crockpot shredded chicken tacos are a great option for you.
Whisk together 1 cup salsa verde, chicken broth and garlic salt in crockpot. Add chicken breasts and cook for 4 hours on high or 8 hours on low.
Remove chicken from crockpot and discard remaining liquid. Shred chicken with two forks and place in a medium bowl. Add remaining 2 cups salsa verde and chopped cilantro to chicken. Mix to combine.
Fill tortillas with a scoop of chicken, a few slices of red onion, a healthy scoop of crumbled cotija cheese and a squeeze of lime! Or you can serve it with rice, black beans, and pan fried plantains.
Notes
Salsa Verde Note: The Salsa Verde is the most important part of this recipe. You want to get one that has a lot of flavor and a little heat to it. If I am buying it, I always look for one that still has seeds in it. But if you have time, make your own. I love the Salsa Verde from this recipe…just skip the avocado! It is so easy and flavorful!Storage:To store, place any leftover shredded chicken in an airtight container, and store in the fridge for 3 - 4 days. Leftover tortillas usually store well at room temperature for several days, and the toppings can go in separate zip-top bags for one week (red onion) or up to several weeks (cotija cheese).Freeze the leftover chicken in a freezer bag or freezer container for up to 3 months. Thaw in the refrigerator before reheating.To reheat, just scoop the desired amount of salsa verde chicken into a skillet over low heat. Cook and stir until the chicken is heated through, but don't overcook or it will dry out.