Search This Blog by Ingredients, Quick, Easy, Or by Dish Name Here

Slow Cooker Chicken Verde Taco's

Slow Cooker Chicken Verde Taco's

*WOW Bonus* I am also going to include additional bonus recipes for pico de gallo, and  chipotle sour cream recipes to top these savory and delicious tacos at the bottom of this post!

I don't know about you but I love my slow cooker even in the summer. The house doesn't heat up from the stove or oven and wafting through the whole house is the aroma of your meal. This is one of my favorite dishes year around, but especially late summer early fall. A slow cooker just seems to marry all the flavors and penetrate through-out all of the whole pieces of meat. Plus this is a stupid easy meal anyone with a slow cooker can do. prep it the night before and drop it in your slow cooker turn it on and walk away, I don't think it gets much easier then that. 


2 Lbs. boneless, skinless chicken thighs and breasts
1/2 Cup tomato salsa
4 cloves of garlic (2 Tbsp. minced garlic)
1/2 chopped onion
1 to 2 Tbsp. chopped canned chipotle chiles in adobo (or Ortega chiles)
1 regular sized can of green enchilada Verde sauce
1 Tbsp. chili powder
Coarse salt (to taste)
1/2 Tbsp. Black pepper
1 Tsp. chopped cilantro
8 regular sized taco shells (hard or soft)

Toppings Optional: Queso Fresco Cheese or Taco Cheese, Chipotle Sour Cream


In slow cooker, combine chicken, garlic, onion, salsa, chiles, chili powder, enchilada sauce, cilantro, salt and pepper. Cover; cook on high 4-6 hours  or on low 8-10 hours. 

Transfer the chicken into a serving bowl and shred the chicken using two forks. Place the chicken back into the slow cooker and moisten with the juices originally cooked in. 

Place the meat mixture in taco shells and top with queso fresco cheese, pico de gallo or salsa, chopped cilantro, and chipotle sour cream! Yummm!!  

Check out your bonus recipes below!  In Mexican cuisine, pico de gallo is also called salsa fresca and is a delicious mixture of chopped tomatoes, onions, garlic, lime juice, coriander, and serrano or jalepeno peppers. 

Pico De Gallo


  • 3/4 cup white onion, minced (about 1/2 medium onion)
  • 1 1/2 cups plum tomatoes, seeded and finely chopped (about 4 large tomatoes)
  • 1 Tbsp. serrano or jalepeno chiles, stemmed, seeded, and minced (about 2 medium chiles)
  • 1/4 cup minced fresh cilantro
  • 1 Tbsp. minced garlic (because i'm Italian :P)
  • 1/2 Tbsp. Coriander (my little flare addition)
  • 2 tablespoons freshly squeezed lime (from 1 small lime)


  • chop tomatoes, onion, peppers, mince garlic, cilantro, coriander, and squeeze lime juice, mix together and add salt to taste.

Chipotle Sour Cream

For the sauce, just whisk together about 1 cup sour cream, a Tbsp. chopped fine cilantro, 3 tsp. of pureed adobe sauce and 1 tsp. lime juice together.  I just used a spoon to get out the peppers into sauce but I puree them first from the can.  I use about 3 teaspoonfuls of the can and freeze the rest in small containers so I can pull it out and use it as I need it.  The adobe sauce can be spicy to those that aren't used to heat, so add as much as necessary according to how much heat your family likes.