Slow Cooker Salsa Verde Chicken Tacos

Sharing is caring!

Good Morning, PinkWhen followers! Justine from Cooking and Beer here! How is everyone on this beautiful Friday? I have been saving this recipe for slow cooker salsa verde chicken tacos for some time now, awaiting the perfect time to share it. When I was brainstorming on what to share on PinkWhen this month, this recipe jumped right to mind. These chicken tacos embody everything I crave in a taco. Perfectly warm tortillas are layered with tender salsa verde chicken, a tangy red cabbage slaw, and an addicting chipotle-sour cream sauce. A sprinkling of queso fresco cheese and cilantro are the finishing touches, making it a recipe the whole family will adore!

Slow Cooker Salsa Verde Chicken Tacos

I kind of have a scary love affair with tacos. I love them. No. I am OBSESSED with them. Forget taco Tuesday, I’m pretty sure we eat tacos 2-3 times a week in my house. I’m always looking for new and creative ways to prepare them, and I absolutely never tire of them. Tacos are such a great blank canvas. You really can’t mess them up and somehow, some way they always come out delicious.

MY LATEST VIDEOS

Slow Cooker Salsa Verde Chicken Tacos

When we moved from Colorado to Wyoming, I had to say goodbye to some of my favorite street taco restaurants. Seriously you guys, the front range is LITTERED with amazing street taco restaurants. Denver and Boulder alone have more than 10 of them. When we moved to the middle of nowhere Wyoming, it was the street tacos that I knew I was going to miss the most. I had to get creative and start making them myself, and I never looked back.

I tend to stick to the slow cooking state-of-mind when it comes to tacos. It usually makes for the best flavor and texture. You will always need a crunch factor. In the case of the recipe I’m sharing with you today, the red cabbage slaw is that crunch factor. It adds a certain tang from the lime juice and is the perfect compliment to an otherwise super spicy dish. I’m a firm believer that taco meat also makes for the best leftovers. It reheats really well and you will have dinner on the table in no time!

Slow Cooker Salsa Verde Chicken Tacos

Recipe for these slow cooker salsa verde chicken tacos is below! I hope you guys enjoy them just as much as I enjoyed creating this recipe!

Have you made this? Rate our recipe below! Print the recipe, rate it, and learn more about PinkWhen!

Print

5 from 1 vote

Slow Cooker Salsa Verde Chicken Tacos

Taco Tuesday is taken up a notch with these salsa verde chicken tacos.

Course dinner

Cuisine Mexican

Prep Time 20 minutes

Cook Time 8 hours

Total Time 8 hours 20 minutes

Servings 14 tacos

Calories 262kcal

Author Jennifer West

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts and thighs
• 8 ounces cream cheese
• 1 1/2 cups jarred salsa verde
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cups chopped red cabbage
• 1 serrano pepper seeded, stemmed and diced finely
• 1/4 cup chopped cilantro plus extra for garnish
• 1 tablespoon olive oil
• 2 teaspoons lime juice
• 3/4 cup sour cream
• 1 tablespoon adobo sauce from canned chilies in adobo
• 1 teaspoon chipotle chili powder
• 12-14 corn or flour tortillas warmed through
• 1/2 cup crumbled queso fresco cheese

Instructions

• To your slow cooker, add the chicken, cream cheese, salsa verde, and salt and black pepper. Cover and cook on low for 8 hours or high for 4 hours. After it has cooked, remove the chicken from the slow cooker and shred with two forks. Transfer it back to the slow cooker and stir to coat. Season to taste with salt and black pepper.
• While the chicken is cooking prepare your slaw and chipotle sauce. In a medium bowl, toss the red cabbage, serrano pepper, cilantro, olive oil, lime juice, and a dash of salt and black pepper. Cover and refrigerate until you are ready to serve.
• To prepare the chipotle sauce, whisk the sour cream, adobo sauce, and chipotle chili powder in a small bowl. Cover and refrigerate until you are ready to serve.
• Assemble the tacos, by spreading a thin layer of the chipotle sauce on warmed through tortillas. Top with salsa verde chicken, red cabbage slaw and a sprinkling of queso fresco cheese and cilantro.
• Enjoy immediately!

Nutrition

Calories: 262kcal | Carbohydrates: 17g | Protein: 15g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 778mg | Potassium: 349mg | Sugar: 4g | Vitamin A: 13.8% | Vitamin C: 10.7% | Calcium: 9.1% | Iron: 7.6%

Did you make this recipe? Or planning to?Share a photo, mention @pinkwhenjen, and tag #pinkwhen on Instagram and in your Instagram Story. Don't forget to RATE this recipe once you've made it!!

You might also like this slow cooker chili recipe, this slow cooker salisbury steak recipe, or this slow cooker apple pork tenderloin. 

Sharing is caring!