Easy 3-Ingredient Crockpot Salsa Verde Chicken Tacos
A super simple, dump-and-go recipe for tender, flavorful salsa verde chicken tacos made in the crockpot with just three main ingredients. Perfect for busy weeknights or feeding a crowd with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 16 ounces salsa verde (tomatillo-based, such as Herdez)
- 12–16 small corn or flour tortillas
- Fresh cilantro, chopped (optional, for topping)
- Diced white onion (optional, for topping)
- Lime wedges (optional, for serving)
- Sliced radishes (optional, for topping)
- Crumbled cotija cheese (optional, for topping)
- Sour cream or Mexican crema (optional, for topping)
- Hot sauce (optional, for serving)
Instructions
- Pat the chicken thighs dry with paper towels and trim excess fat if desired. Place chicken in the bottom of a 4-6 quart crockpot in a single layer.
- Pour the entire jar of salsa verde over the chicken, spreading to coat all pieces evenly.
- Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until chicken is tender and shreds easily with a fork.
- Turn off the crockpot or switch to warm. Use two forks to shred the chicken directly in the pot. Stir shredded chicken into the cooking liquid and let sit for about 10 minutes to absorb more flavor.
- While chicken rests, warm tortillas in a dry skillet over medium-high heat for about 30 seconds per side, until pliable with brown spots. Stack and cover with a clean kitchen towel to keep warm.
- Assemble tacos by spooning about 2-3 tablespoons of shredded chicken into each warm tortilla. Top with desired toppings such as cilantro, onion, lime juice, radishes, cotija cheese, crema, or hot sauce. Serve immediately.
Notes
For best texture, use chicken thighs and cook on low. Avoid peeking too often as it extends cooking time. The chicken can be kept on warm for up to 4 hours. Leftovers taste even better the next day. For a spicy version, add 2-3 chipotle peppers in adobo sauce. For a creamy version, stir in 4 ounces cream cheese during the last 30 minutes. Freezes well for up to 3 months.
Nutrition
- Serving Size: 2 tacos (chicken onl
- Calories: 380
- Sugar: 4
- Sodium: 720
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 20
- Fiber: 3
- Protein: 35
Keywords: crockpot salsa verde chicken tacos, easy chicken tacos, 3-ingredient tacos, slow cooker tacos, chicken thigh tacos, party tacos, weeknight dinner