These are the best and easiest chicken tacos of your life. Put them on low before you head out the door in the morning or on high after lunch and you’ll have the most delicious, flavorful chicken taco meat ever! In the winter, I use the leftover meat to make White Chicken chili since it’s already so flavorful. I like to add a few extra spices in but they turn out fantastic if you just use the salsa and chicken.
3-4 chicken breast
16 oz jar of salsa verde
1/2 tsp each cumin and chili powder (optional)
In a crockpot, place chicken breast on the bottom in a single line and top with 3/4 of the salsa and the spices. Do not add any liquid. Cook on low 7-8 hours or high for 4 hours. Once cooked through, shred the chicken with 2 forks and pour in remaining salsa, toss to combine. Now, a note here. After chicken has finished cooking, there will be “broth” in the base of the crockpot with the chicken. You can do one of two things, keep the broth and shred the chicken in it to have very juicy taco filling or you can drain the chicken and shred it alone with the remaining salsa. Up to you!
Serve as desired in crunchy or soft shells (or on top of lettuce like a salad, so good!) and top with desired toppings (we love sour cream, cheese, salsa, cilantro, lettuce and tomato). Serve with fruit and enjoy!
*I’ve started buying the 24 oz jar of the Herdez Salsa Verde because we love to put even more on ours when I serve it up!