Slow Cooker Salsa Verde Chicken Tacos
Chicken thighs cook low and slow in tangy tomatillo salsa verde with onion, garlic, cumin, and oregano until they shred with a fork. A squeeze of lime and fresh cilantro brighten it up at the end. Pile the juicy chicken into warm tortillas with avocado, crumbled cheese, and radishes for an easy, hands-off taco night.
4 hrs 30 mins
4 servings
Ingredients
- 1 ½ pounds Chicken Thigh (Boneless Skinless)
- ¾ Avocado
- ⅓ cup Cilantro (Fresh)
- 2 cloves of Garlic
- 1 ¼ Lime
- 3 Radishes
- ¾ White Onion
- 8 Tortillas (Corn)
- ⅓ cup Cotija Cheese
- ⅓ cup Sour Cream
- ⅔ teaspoon Kosher Salt
- 11 ounces Salsa
- ⅓ teaspoon Black Pepper
- ⅔ teaspoon Dried Oregano
- ⅔ teaspoon Ground Cumin
Directions
- Season the chicken all over with the cumin, oregano, salt, and pepper.
- Spread the sliced onion and the garlic in the bottom of a 6-quart slow cooker. Lay the chicken on top and pour the salsa verde over it.
- Cover and cook on Low for 4 to 5 hours or on High for 2 1/2 to 3 hours, until the chicken is very tender and shreds easily.
- Shred the chicken right in the slow cooker with two forks. Stir in the lime juice and half of the cilantro, then let it sit uncovered on the Warm setting for 10 minutes so the meat soaks up the sauce.
- For crispy edges (optional), spread the chicken on a foil-lined baking sheet with a few spoonfuls of the sauce and broil for 4 to 5 minutes.
- Spoon the chicken into the warm tortillas with a slotted spoon. Top with the diced onion, remaining cilantro, avocado, cheese, radishes, and sour cream, and serve with lime wedges.
