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Slow Cooker Salsa Verde Chicken Tacos on paper with lime and crumbled cheese.
Review Recipe
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


  • 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


  • 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!


Calories: 262kcal | Carbohydrates: 17g | Protein: 15g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 778mg | Potassium: 349mg | Sugar: 4g | Vitamin A: 690IU | Vitamin C: 8.8mg | Calcium: 91mg | Iron: 1.4mg
**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.
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