Slow Cooker Salsa Verde Chicken Tacos

• 4 boneless, skinless chicken breasts
• 1 (15 oz) can green enchilada sauce
• 1 (15 oz) can diced tomatoes
• 1 cup frozen corn
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 8 small flour tortillas
• 1 cup shredded cheese (optional)
• 1/2 cup chopped cilantro
• 1 lime, cut into wedges
• 1 small red onion, diced
• 1 avocado, diced

Steps

1. 1 Place chicken breasts in the slow cooker.
2. 2 In a bowl, mix together the green enchilada sauce and diced tomatoes, then pour over the chicken.
3. 3 Sprinkle cumin, chili powder, garlic powder, and salt over the chicken.
4. 4 Cover and cook on low for 4 hours or on high for 2 hours.
5. 5 Add frozen corn for the last 30 minutes of cooking time.
6. 6 Shred the chicken with two forks directly in the slow cooker.
7. 7 Warm tortillas according to package instructions.
8. 8 Serve chicken in tortillas with desired toppings like cheese, cilantro, lime wedges, red onion, and avocado.

Equipment

• Slow cooker
• Cutting board
• Knife
• Measuring spoons

Variations

• Use chicken thighs for a richer flavor.
• Add black beans for extra protein and texture.

Substitutions

• Use salsa verde in place of green enchilada sauce.
• Substitute corn tortillas for a gluten-free option.

Pairings

• Mexican rice
• Refried beans
• Guacamole
• Fresh limeade

Nutrition

Tips

• For extra flavor, sauté onions and garlic before adding them to the slow cooker.
• If you prefer spicy, add a diced jalapeño with the corn.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep tortillas soft.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop or microwave.

Serving Suggestions

• Serve with a side of Mexican rice or refried beans.
• Pair with a fresh cucumber and tomato salad for a balanced meal.

FAQ