Thursday, September 15, 2011

Verde Salsa Chicken Tacos {Slow Cooker}

I've got another slow cooker recipe for you guys! I actually made this forever ago and never posted it. These were so easy to make and pretty tasty. They don't have a ton of flavor, but I attribute that to it being green salsa instead of red. Now, I'm  not saying these didn't taste good, they did, but there isn't an abundance of flavor, that's where the toppings come in. You could use the meat for just about anything in this recipe, not just tacos; enchiladas, quesadillas, topping on a salad, the possibilities are endless. I will note that I halved this recipe when I originally made it and halved everything except the green chilies, I still used a whole can of those. Enjoy!

Verde Salsa Chicken Tacos {Slow Cooker}

2 pounds of boneless skinless chicken (I always use breasts.)
1 onion, diced
1 (16 oz.) jar of salsa verde
1 (4 oz.) can diced green chilies
1 tsp ground cumin
2 cloves of garlic, minced
tortilla shells, soft or hard
Toppings of your choice: shredded cheese, sour cream, guacamole, pico de gallo, salsa, etc.

Place chicken in slow cooker. Top chicken with the diced green chiles, cumin, onion and garlic. The pour the salsa over the chicken. Cover and cook on low for 8 hours. Either shred chicken in the slow cooker, or remove and shred on a plate. If you remove it from the slow cooker, mix in enough of the leftover juice with the the meat to keep it moist. Spoon chicken into tortillas and top with your favorite toppings.

This is linked to It's a Keeper

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