Love those salsa verde flavors? Then be sure to try this Salsa Verde recipe, it’s made with roasted tomatillos and peppers and it’s one of the best chip dips!
Salsa Verde Chicken – Perfect for Tacos!
My go-to choice for serving this chicken is in tacos. Probably because tacos are one of my favorite foods but I love how it keeps that simplicity of the recipe going. Just toss everything in the slow cooker then a few hours later shred the chicken and add to heated tortillas along with all of your favorite toppings. Easy breezy (and always cheesy)! I’ve tested this chicken with many different brands of salsa over the years (and actually have even done a side by side taste test) and I’d have to say Pace salsa verde works the best here (not sponsored just personal choice here). Maybe that’s because it’s not so sour and it’s not so salty (some brands I can’t choke down, they taste like salt mixed with vinegar with hints of tomatillo flavor in the background). This version is actually mostly yellow tomato based with some tomatillos as well and I like that balance here. Tip: I found it at Kroger and it’s available at some Targets as well let me know if you spot is somewhere else. And of course you can purchase it online as well. Cheers to easy weeknight recipes! Couldn’t we all use more crock pot recipes in our busy lives lately?
Ingredients for Salsa Verde Chicken
Boneless skinless chicken breast – boneless skinless chicken thighs would work here as well. Salt and pepper – add to taste, remember the salsa already has salt added so add sparingly. Ground cumin – in addition to this you can also add a little ground coriander or oregano for extra flavor. Garlic – use fresh instead of powder for better flavor. Canned mild diced green chilies – if you want it spicy you can go for the hot kind. Anaheim pepper – yellow or green bell pepper could be substituted if preferred. Anaheim chilies aren’t very spicy though. Bottled salsa verde – use one with yellow tomatoes and tomatillos for best flavor. Fresh cilantro – this adds a lot of fresh flavor the to chicken I don’t recommend skipping it.
To Make Tacos You’ll also Need
Corn tortillas – if you like flour tortillas those will work great too. Oil (optional, to heat tortillas if desired) – I don’t like dry to tortillas so I usually like to heat them with a little oil (especially for the corn ones), it also helps promote a little browning. Monterey Jack cheese – a Mexican blend cheese will work well here too. Avocado – of course guacamole can be used here instead, ditch the lime wedges if doing so. Sour cream (optional) – Mexican crema is another great option. Chopped red onion (optional) – add some if you like that extra bite. Lime wedges (optional) – if desired use for another extra boost of bright flavor.
How to Make Salsa Verde Chicken in a Slow Cooker
How to Make Salsa Verde Chicken in the Instant Pot
How to Make into Tacos
Possible Variations
This uses medium salsa so it’s slightly spicy (but wasn’t too much for my kids), if you’d like it extra spicy add in a few seeded chopped jalapeños. Stir in some softened cream cheese (I’d start with 4 oz) into the salsa verde mixture at the end before you return the chicken to the pot for creamy salsa verde chicken tacos, yum! Skip the lime because I don’t think you’ll need it. Go the extra lazy route and serve in crispy corn shells instead (not heating required). Just be sure to drain well.
Can I Make it on the Stovetop?
Though I haven’t tested cooking this on the stovetop it should be fine to do that as well if you don’t own a Crockpot or Instant Pot, it just won’t be quite as tender. I would simmer in the sauce over low heat until cooked through, then shred and let rest off heat (covered) for a few minutes to absorb those flavors.
How to Store and Reheat
Store salsa verde chicken mixture in an airtight container in the refrigerator up to 3 days. Reheat in the microwave on 50% power until heated through or on the stovetop in the juices over low heat until warmed through, stirring occasionally.
More Easy Mexican Favorites to Try
Fish Tacos – includes oven, stove and grill methods, pick your favorite! Grilled Chicken Street Tacos – one of my go-to recipes in the summer. Sheet Pan Chicken Fajitas – or try my easy Slow Cooker Chicken Fajitas. Shrimp Tacos – with a cilantro lime crema! Such a quick and tasty recipe! Taco Salad – about as simple as taco salad gets. A weeknight staple.
