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Slow Cooker Chicken Chili Verde Taco

A comforting and easy recipe for Chicken Chili Verde Tacos made in a slow cooker, featuring tender chicken thighs, vibrant salsa verde, and a variety of toppings.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 340
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 lbs boneless, skinless chicken thighs Best choice for tenderness
  • 2 cups salsa verde Store-bought or homemade
  • 1 can (4 oz) diced green chiles Can be substituted with jalapeño for more heat
  • 1 medium yellow onion, diced Can swap with white onion for sharper flavor
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 12 (6-inch) corn tortillas Can be replaced with flour tortillas if preferred
For Serving
  • queso fresco, crumbled Topping
  • diced white onion Topping
  • fresh cilantro Topping

Method
 

Preparation
  1. Place the chicken thighs, salsa verde, diced green chiles, onion, garlic, and cumin in a 6-quart slow cooker. Stir everything together to coat the chicken well.
Cooking
  1. Cover the slow cooker and cook on low for 6 hours or on high for 3 hours until the chicken is very tender.
Final Steps
  1. Remove the chicken to a cutting board and shred it using two forks. Return the shredded chicken to the slow cooker and stir into the green sauce.
  2. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, then stack them in a clean towel to keep warm.
  3. Fill each warm tortilla with the chicken chile verde and top with crumbled queso fresco, diced white onion, and fresh cilantro. Serve while hot.

Notes

For best texture, cook on low. Store the chicken mixture in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Warm in a skillet or microwave before serving.