Slow Cooker Salsa Verde Chicken Tacos
Updated: Aug 18
We are finally back home after five months away! I have been excited to be back in my own kitchen, and I am motivated to try to put a creative spin on our safe food after several months of the same simple meals. I am looking forward to sharing with you in case it helps!
First up, SLOW COOKER SALSA VERDE CHICKEN TACOS! Tacos are NOT just for Tuesdays in our house! We all love Mexican, and it's super allergy-friendly with the right substitutions. This is a low maintenance recipe and easy to modify as needed.
8 boneless, skinless chicken thighs
1 16-ounce jar of salsa verde (we use Frontera)
3 cloves fresh garlic, peeled and chopped
Juice from 1 fresh lime
Salt, pepper, garlic powder, cumin, chili powder, and oregano to taste (I am sorry, I never measure – but I can tell you I use a heavy hand!)
Violife coconut cheddar cheese (or any safe cheese of choice!)
Fresh avocado or guacamole
Fresh lime juice
Pour salsa verde into the bottom of a slow cooker.
Place 8 chicken thighs on top, spreading them out evenly.
Season with all spices as desired.
Toss in chopped garlic and lime juice.
Stir everything up so the chicken is well coated.
Cook on HIGH for 4 hours. I always check on it once or twice and stir the chicken around to make sure everything gets cooked evenly.
Once finished cooking, pull the chicken out and shred with a fork.
Serve with safe tacos (we use Garden of Eatin’ hard shells) or over brown rice. I paired mine with brown rice and black beans sautéed with spinach and Violife coconut cheddar cheese.