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Three slow cooker salsa verde chicken tacos on a white plate, topped with fresh cilantro and diced red onion.

Crockpot Salsa Verde Chicken Tacos (The Easiest 3-Ingredient Recipe!)

This Crockpot Salsa Verde Chicken Tacos recipe is the ultimate weeknight dinner solution. With just 3 ingredients and 5 minutes of prep, you get tender, flavorful shredded chicken perfect for tacos, burritos, and more.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 8 tacos
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless, skinless chicken breasts About 3-4 medium breasts
  • 16 oz salsa verde Use your favorite store-bought jar
  • 1 oz taco seasoning One standard packet, or 2 tablespoons homemade
For Serving
  • 8 small flour or corn tortillas Warmed
  • Your favorite taco toppings e.g., cilantro, chopped onion, cheese, sour cream

Equipment

  • 1 Slow Cooker (6-quart)
  • 2 Forks (for shredding)

Method
 

  1. Place the chicken breasts in the bottom of your slow cooker. Sprinkle the taco seasoning over the chicken, then pour the salsa verde on top.
  2. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is tender and cooked through.
  3. Remove the cooked chicken from the slow cooker and place it on a cutting board or in a large bowl. Shred the chicken using two forks.
  4. Return the shredded chicken to the slow cooker and stir to combine it with the salsa verde sauce. Let it sit for 10 minutes to absorb the juices. Serve warm in tortillas with your desired toppings.

Notes

Creamy Version: For a creamy sauce, add 4 ounces of softened cream cheese to the crockpot during the last 30 minutes of cooking. Stir until smooth.
Storage: Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days.