Scale

2 lbs boneless skinless chicken breasts or thighs

2 cups salsa verde

1 small onion, sliced

3 cloves garlic, minced

1 tsp ground cumin

1/2 tsp smoked paprika

1/2 tsp salt

1/4 tsp black pepper

For serving:

Corn or flour tortillas

Optional toppings:

Chopped cilantro

Diced onion

Avocado or guacamole

Sour cream or Greek yogurt

Lime wedges

1. Place chicken in the slow cooker.

2. Pour salsa verde over the chicken.

3. Add onion, garlic, cumin, smoked paprika, salt, and pepper.

4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken is very tender.

5. Shred chicken directly in the slow cooker using two forks.

6. Stir well to coat chicken in the sauce.

7. Serve chicken warm in tortillas with desired toppings.

• Chicken thighs stay extra juicy.

• Great for tacos, burrito bowls, or nachos.

• Leftovers are perfect for meal prep.

Keywords: slow cooker salsa verde chicken, salsa verde chicken tacos, crockpot chicken tacos