Slow cooker Chicken Tacos with Spicy Salsa Verde
Recipe type: Slow Cooker
Prep time: 
Cook time: 
Total time: 
Yields: 4-6
  • 2 lb boneless, skinless chicken thighs
  • 3 cups of Spicy Salsa Verde, recipe below
  • 1 teaspoon fine sea salt
  • 2 teaspoons cumin
  • 1 teaspoon granulated garlic
  • 1 lime
  • Cilantro to garnish
  • Corn or flour tortillas
  • 1 cup Queso Fresco- Optional for topping
  • 1 Avocado - Optional for topping
  • Spicy Salsa Verde:
  • 1½ lbs of tomatillo
  • 3 cloves of garlic unpeeled
  • ¾ cup fresh cilantro
  • 1 cup of white onion rough chopped
  • 1 Anaheim chili
  • 1 Jalapeno pepper
  • 3 tablespoons fresh lime juice, plus zest of one lime
  • 1½ teaspoon fine sea salt
  1. For The Spicy Salsa Verde
  2. Turn oven broiler on high
  3. Remove husks from tomatillos and rinse.
  4. Place tomatillos, garlic, Anaheim and Jalapeno pepper on a baking sheet and place under broiler for 7-8 minutes until slightly charred.
  5. When cool enough to handle, remove stems from both peppers and skins from garlic.
  6. Place tomatillos, garlic, peppers, onion, cilantro, lime juice, zest and salt into a blender and blend until pureed.
  7. Yields 3½ cups
  8. For the chicken
  9. season both sides of the chicken with cumin, granulated garlic, and salt. Place in a slow cooker.
  10. To the slow cooker add two cups of the spicy salsa verde
  11. Cover and cook on high for 4 hours.
  12. The chicken will easily shred with a fork. Finish with a fresh squeeze of lime and some chopped parsley.
  13. Serve with your favorite taco toppings, such as avocado and Queso fresco
  14. Enjoy
You can easily sub chicken breast instead of thighs.
If you like your food milder remove the seeds from the peppers before adding to the blender.
Recipe by Salt & Suede at