Taco Tuesday is taken up a notch with these salsa verde chicken tacos.
Prep Time 20minutes
Cook Time 8hours
Total Time 8hours20minutes
Author Jennifer West
1 1/2poundsbonelessskinless chicken breasts and thighs
1 1/2cupsjarred salsa verde
2cupschopped red cabbage
1serrano pepperseeded, stemmed and diced finely
1/4cupchopped cilantroplus extra for garnish
1tablespoonadobo saucefrom canned chilies in adobo
1teaspoonchipotle chili powder
12-14corn or flour tortillaswarmed through
1/2cupcrumbled queso fresco cheese
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.
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.