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- 2 pounds boneless, skinless chicken thighs - 1 cup salsa verde - 1 onion, finely chopped - 3 cloves garlic, minced I love using boneless, skinless chicken thighs for this recipe. They stay juicy and tender. The salsa verde adds a tangy kick that brings the dish to life. Onions and garlic provide a depth of flavor that is hard to beat. - 1 teaspoon cumin - 1 teaspoon chili powder - 1 tablespoon lime juice - Salt and pepper to taste - Fresh cilantro, chopped Cumin and chili powder give this dish a warm, earthy taste. Lime juice brightens everything up. Don’t forget salt and pepper; they enhance all the flavors. Fresh cilantro adds a burst of freshness as a garnish. - Corn or flour tortillas - Optional toppings like sliced avocado and crumbled queso fresco I recommend using corn or flour tortillas for serving. They wrap up the chicken perfectly. You can add sliced avocado for creaminess. Crumbled queso fresco adds a salty touch that pairs well with the tacos. Place the chicken thighs at the bottom of your slow cooker. This helps them cook evenly. In a mixing bowl, combine the salsa verde, chopped onion, minced garlic, cumin, chili powder, lime juice, and a pinch of salt and pepper. Mix these ingredients well. This mixture adds great flavor to the chicken. Cover the slow cooker and choose your cooking time. Cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender and shred easily with a fork. This is important, as the texture makes the tacos delicious. After cooking, remove the chicken from the slow cooker and shred it using two forks. Then, return the shredded chicken to the slow cooker. Mix it well with the salsa verde. To warm the tortillas, place them on a dry skillet over medium heat for about 30 seconds on each side. You can also wrap them in foil and heat them in the oven. Now, it’s time to build your tacos. Serve the shredded chicken on warm tortillas. Top with fresh cilantro, sliced avocado, and crumbled queso fresco for extra flavor. Enjoy your flavorful creation! For great salsa verde, consider brands like Herdez or Frontera. They offer fresh tastes. If you want a homemade version, blend tomatillos, cilantro, jalapeños, garlic, and lime juice. Adjust spice levels by adding more jalapeños for heat or skip them for mild tacos. You can also use different peppers like poblanos for a unique kick. To shred chicken easily, use two forks and pull apart the meat. This method works well and gets the job done fast. You can also use a stand mixer with a paddle attachment for bigger batches. Mix the chicken with the salsa evenly to ensure every bite has flavor. Serve the tacos on a bright platter with fresh lettuce leaves. This adds color and charm. Top with extra salsa verde, lime wedges, and fresh cilantro. For a fun touch, add sliced avocado and crumbled queso fresco. These toppings make your dish pop and taste even better. {{image_2}} I love the versatility of this recipe! You can switch out the chicken for other meats. - Pork: Use pork shoulder instead of chicken. It gets tender and juicy. - Beef: Try beef chuck roast. It shreds well and adds rich flavor. - Vegetarian: For a plant-based option, jackfruit works wonders. It mimics the texture of shredded meat. These protein swaps keep the dish exciting and cater to different diets. Experimenting with flavors is where the fun begins. - Spices: Add smoked paprika for a nice smoky taste. Or try oregano for an herby twist. - Vegetables: Toss in bell peppers or corn for extra crunch and sweetness. Black beans can add protein and fiber. These changes let you personalize each batch to your liking. I understand that many people have specific dietary needs. Here are some easy swaps. - Gluten-free: Use corn tortillas instead of flour. They are just as tasty and safe for gluten-free diets. - Low-carb: Wrap the filling in lettuce leaves instead of tortillas. This keeps the meal light and fresh. These options make the dish accessible to more people while still being delicious. To keep your tacos fresh, store leftovers in an airtight container. The chicken stays juicy this way. Refrigerate them within two hours of cooking. Use the chicken within three to four days for the best taste. You can also freeze the shredded chicken for up to three months. Just make sure to label it with the date. When you reheat the chicken, use a microwave or stovetop. If using a microwave, warm it in short bursts. Stir in between to heat evenly. On the stovetop, place the chicken in a pan over low heat. Add a splash of water or broth to keep it moist. Avoid high heat, as it can dry out the chicken. Planning taco night can be fun and easy. You can prep the chicken ahead of time. Just cook it and store it in the fridge for up to three days. For a bigger batch, cook double the chicken. Then, freeze what you don’t use. You can also chop your veggies and store them separately. This makes assembly quick and easy on taco night! You will see a few signs to know the chicken is done. First, check the color; it should be white and not pink. Use a fork to test it. If it shreds easily, it’s ready. This shredding is key. Shredded chicken mixes well with the salsa. It absorbs the flavor, making each bite a delight. Yes, you can prepare this dish ahead of time. First, chop the onion and garlic the night before. Store them in the fridge to save time. You can also season the chicken and mix it with salsa verde. Keep it in the slow cooker overnight. For storing cooked chicken, let it cool first. Place it in an airtight container. This keeps it fresh in the fridge for up to three days. For sides, I recommend fresh corn salad or black beans. These dishes complement the tacos well. You can also serve a simple green salad to add a refreshing crunch. For drinks, consider pairing with a light beer or a crisp white wine. These drinks balance the flavor of the tacos nicely. This blog post covered everything you need for perfect salsa verde chicken tacos. We explored the key ingredients like chicken thighs and salsa verde, plus the right seasonings. I shared the step-by-step process for cooking, shredding, and assembling your tacos. We even talked about fun variations and helpful storage tips. Enjoy these tacos with your favorite toppings and side dishes. With these tips, you can make amazing meals for any occasion. Happy cooking!

Slow Cooker Salsa Verde Chicken Tacos

Savor the deliciousness of Slow Cooker Salsa Verde Chicken Tacos with this easy recipe! Just toss juicy chicken thighs with zesty salsa verde, onions, and spices, then let your slow cooker do all the work for tender, flavorful tacos. Perfect for a family dinner or gathering, these tacos can be served with fresh toppings like avocado and queso fresco. Click through to explore this mouthwatering recipe and make taco night unforgettable!
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Ingredients
  

2 pounds boneless, skinless chicken thighs

1 cup salsa verde (store-bought or homemade)

1 onion, finely chopped

3 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

1 tablespoon lime juice

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Corn or flour tortillas (for serving)

Sliced avocado (optional, for topping)

Crumbled queso fresco (optional, for topping)

Instructions
 

Place the chicken thighs at the bottom of the slow cooker.

    In a mixing bowl, combine the salsa verde, chopped onion, minced garlic, cumin, chili powder, lime juice, and a pinch of salt and pepper. Mix well.

      Pour the salsa verde mixture over the chicken thighs, making sure they are well-coated.

        Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.

          Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it well with the salsa.

            Warm the tortillas by placing them on a dry skillet over medium heat for about 30 seconds on each side, or wrap them in foil and heat them in the oven.

              Serve the shredded chicken on warm tortillas, topped with fresh cilantro, sliced avocado, and crumbled queso fresco if desired.

                Prep Time: 15 minutes | Total Time: 6-7 hours | Servings: 6-8 tacos

                  - Presentation Tips: Serve the tacos on a colorful platter lined with fresh lettuce leaves. Garnish with extra salsa verde, lime wedges, and cilantro for a vibrant presentation.