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Easy Slow Cooker Spicy Chicken Verde TacosEasy Slow Cooker Spicy Chicken Verde Tacos
Easy Slow Cooker Spicy Chicken Verde Tacos
Easy Slow Cooker Spicy Chicken Verde Tacos
This is one of the best chicken taco recipes because you can use the chicken for so much more than just tacos! Incredibly tender even after shredding, it has a spicy, bold, and citrusy flavor that’s perfect for nachos, quesadillas, and more. Make a double batch of easy slow-cooker spicy chicken verde tacos to serve with tacos and save some for later.
LA VICTORIA®
LA VICTORIA®
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Recipe - 381 - Buena Park
Chicken Tacos, Green Salsa, Shredded Lettuce and Limes
Easy Slow Cooker Spicy Chicken Verde Tacos
Prep Time20 Minutes
Servings4
Cook Time240 Minutes
Ingredients
2 cups LA VICTORIA® Green Enchilada Sauce
1/4 cup LA VICTORIA® Thick N' Chunky Salsa Verde Medium
2 garlic cloves, peeled
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 pounds boneless, skinless chicken thighs
Corn or flour tortillas
Shredded cabbage or lettuce
Lime wedges
Sour cream
Shredded cheese
Sliced Avocados
Directions
  1. Combine LA VICTORIA® Green Enchilada Sauce, LA VICTORIA® Thick N’ Chunky Salsa Verde Medium, garlic cloves, cumin, salt, and pepper in slow cooker. Whisk to combine.
  2. Add chicken thighs to slow cooker and toss to coat with sauce.
  3. Cover and cook on HIGH for 4 hours or until chicken shreds easily with a fork.
  4. Remove chicken thighs from slow cooker and shred meat using two forks.
  5. Add some cooking sauce to moisten chicken, if needed.
  6. To serve, warm tortillas and set out toppings.
  7. Invite everyone to create his or her own tacos!
20 minutes
Prep Time
240 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
2 cups LA VICTORIA® Green Enchilada Sauce
Not Available
1/4 cup LA VICTORIA® Thick N' Chunky Salsa Verde Medium
La Victoria Salsa Verde, Medium, Thick'n Chunky
La Victoria Salsa Verde, Medium, Thick'n Chunky, 16 Ounce
$2.89 was $3.49$0.18/oz
2 garlic cloves, peeled
Garlic
Garlic, 1 Each
$0.49
1 teaspoon ground cumin
First Street Cumin, Ground
First Street Cumin, Ground, 2.4 Ounce
$2.99$1.25/oz
1 teaspoon salt
First Street Salt
First Street Salt, 26 Ounce
$0.89$0.03/oz
1/2 teaspoon freshly ground pepper
First Street Black Pepper, Ground
First Street Black Pepper, Ground, 2.8 Ounce
$3.09 was $3.49$1.10/oz
2 pounds boneless, skinless chicken thighs
First Street Boneless Skinless Chicken Thighs
First Street Boneless Skinless Chicken Thighs, 2.26 Pound
$11.96 avg/ea$5.29/lb
Corn or flour tortillas
First Street Tortillas, White Corn, Taco Size
First Street Tortillas, White Corn, Taco Size, 72 Each
$2.99$0.04 each
Shredded cabbage or lettuce
Green Cabbage
Green Cabbage, 1.99 Pound
$1.00 avg/ea was $1.77 avg/ea$0.50/lb
Lime wedges
Limes
Limes, 1 Each
$0.20 was $0.50
Sour cream
First Street Sour Cream, Original
First Street Sour Cream, Original, 16 Ounce
$2.29 was $2.49$0.14/oz
Shredded cheese
First Street Fancy Shredded Cheese, Taco Blend
First Street Fancy Shredded Cheese, Taco Blend, 8 Ounce
$2.99$0.37/oz
Sliced Avocados
First Street Hass Avocado
First Street Hass Avocado, 6 Each
$7.99$1.33 each

Directions

  1. Combine LA VICTORIA® Green Enchilada Sauce, LA VICTORIA® Thick N’ Chunky Salsa Verde Medium, garlic cloves, cumin, salt, and pepper in slow cooker. Whisk to combine.
  2. Add chicken thighs to slow cooker and toss to coat with sauce.
  3. Cover and cook on HIGH for 4 hours or until chicken shreds easily with a fork.
  4. Remove chicken thighs from slow cooker and shred meat using two forks.
  5. Add some cooking sauce to moisten chicken, if needed.
  6. To serve, warm tortillas and set out toppings.
  7. Invite everyone to create his or her own tacos!