Crockpot Green Chile Chicken Tacos are juicy, flavorful, and super easy to throw together. With salsa verde, green chiles, and a blend of taco seasonings, the shredded chicken comes out perfectly seasoned and can be used for tacos, nachos, rice bowls, and more!
Crockpot Green Chile Chicken Tacos
Crockpot recipes will forever hold the top spot in my heart because it means I get to do less work while still creating a delicious meal that everyone enjoys. This green chile chicken is no exception. The spicy, tangy salsa verde mixed with the bright green chiles, savory onion and garlic, and of course plenty of taco seasoning and hot sauce slow cooks with the chicken to create a juicy combo that is also super versatile. While my favorite way to serve this is on tortillas with some onion, cilantro, and a drizzle of sour cream, this chicken can also be used to top nachos, use it in enchiladas, or even make a burrito bowl with some rice and beans! I love that you can customize how spicy the recipe is that way you can adjust for kids or anyone that has a more sensitive pallet. And of course the absolute best part is that this recipe is a true dump it, set it, and forget it recipe that requires zero effort other than shredding the chicken and serving!
Give them something to taco-bout with amazing recipes like these bold Shredded Beef Tacos or flaky flavorful Blackened Salmon Tacos!
What is salsa verde?
Salsa verde is a traditional green salsa that’s generally on the spicier side. It’s made with tomatillos (small green cousins of tomatoes), onion, cilantro, and jalapenos with a hint of lime juice. You should be able to find it along with traditional red salsas but it’s also pretty easy to make your own!
How To Make Crockpot Green Chile Chicken Tacos
- Combine. Add the chicken, taco seasoning, garlic powder, onion, minced garlic, diced green chiles, salsa verde, hot sauce (if using), salt, and pepper to the crockpot. Stir to combine.
- Cook. Cover and cook on low for 6 hours or high for 4. Stir every so often to make sure nothing sticks and all the flavors meld together.Â
- Shred. Once cooked through, move the chicken onto a large cutting board or platter and shred.
- Stir. Place the shredded chicken back into the slow cooker and stir.
- Serve. Serve in tortillas or over nachos with your favorite toppings like extra salsa, onions, shredded cheese, pico de gallo, sour cream, cilantro, or lime wedges. Enjoy!
Storing Crockpot Green Chile Chicken Tacos
Leftover green chile chicken can be stored in an airtight container in the fridge for up to 5 days. I love making these and having leftovers for lunch throughout the week! Just be sure to store the tortillas and toppings separately.
Ingredients Notes for Crockpot Green Chile Chicken Tacos
- Chicken – Boneless and skinless. It helps if they’re about the same size and thickness for even cooking.
- Taco Seasoning – One packet if you’re using a store bought version. About 2 tablespoons if you’re using your own blend.
- Garlic Powder – Start with a teaspoon and add more upon tasting.
- Onion – I like to use a white onion in a dish like this. The sweeter flavor is more commonly used for salsas which makes it perfect for this recipe.
- Garlic – Cloves this time. We want all that savory garlic flavor we can get!
- Green Chiles – A can of diced green chilis is perfect although you can dice fresh ones if you prefer.Â
- Salsa Verde – Use your favorite brand. I love the tangy, slightly zesty flavor this gives as opposed to a sweeter red salsa! Hot or mild, up to you!
- Hot Sauce – Totally optional, if you want a spicier dish add more or omit completely for a mild take.
- Salt and Pepper – Adjust to your liking.
Enjoy!
~Nichole
Crockpot Green Chile Chicken Tacos
Ingredients
- 2 Pounds Boneless skinless chicken breasts
- 2 Tbsp (or 1 packet) Taco seasoning
- 1 tsp Garlic powder
- 1 Small onion diced
- 3 Cloves Garlic minced
- 1 4-oz Can Diced green chiles
- 1 Cup Salsa Verde
- 1 tsp Hot sauce optional
- Salt and black pepper to taste
Instructions
- Mix all the ingredients in a slow cooker then cover with a lid.
- Cook on low for 6 hours or on high for 4 hours, stirring every so often.
- Remove the chicken and shred with two forks or a hand mixer.
- Stir the chicken back into the pot until well combined.
- Serve the chicken in tortillas with your favorite toppings like minced onion and cilantro, lime wedges, and green salsa if desired.
Notes
This green chili chicken can be stored in an airtight container in the fridge for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this yesterday and it’s fantastic. I left out the hot sauce because the chilies and the salsa verde and taco mix give it just enough spice for me. It’s even better the second day. The first serving was in a bowl topped with cheese and some sour cream. Today I put it on a flour tortilla, topped with cheese and sour cream and it was very filling. I will absolutely make this again.
Thanks, I’m glad you enjoyed it 🙂