Slow Cooker Salsa Verde Chicken Tacos - Poultry & Chicken Recipes - LGCM

Name: Slow Cooker Salsa Verde Chicken Tacos - Poultry & Chicken Recipes - LGCM
Ingredients: 2 lb LGCM Boneless Skinless Chicken Breasts; 1 Tbsp Salt; 1 Tbsp Cumin; 2 tsp Chili Powder; 2 tsp Black Pepper; 12 oz Beer (a light beer like Corona is great); 1 Yellow Onion (small – chopped); 2 clove Garlic (minced); 16 oz Salsa Verde (plus more for serving); 12 Tortillas (warmed – your choice of flour or corn); 1 Red Onion (quick pickled); Queso Fresco; Cilantro (chopped – for serving); Lime Wedges (for serving); After cooking for 3 hours, shred the chicken apart with 2 forks. Add 16 oz. salsa verde and stir to mix together. Continue cooking on high for 30 more minutes to warm the mixture through.

lakegenevacountrymeats.com

Our Slow Cooker Salsa Verde Chicken Taco recipe combines two of the best types of recipes - taco recipes and slow cooker recipes - into one delicious and easy

View Original

Share this recipe:

Ingredients

2 lb LGCM Boneless Skinless Chicken Breasts
1 Tbsp Salt
1 Tbsp Cumin
2 tsp Chili Powder
2 tsp Black Pepper
12 oz Beer (a light beer like Corona is great)
1 Yellow Onion (small – chopped)
2 clove Garlic (minced)
16 oz Salsa Verde (plus more for serving)
12 Tortillas (warmed – your choice of flour or corn)
1 Red Onion (quick pickled)
Queso Fresco
Cilantro (chopped – for serving)
Lime Wedges (for serving)
After cooking for 3 hours, shred the chicken apart with 2 forks. Add 16 oz. salsa verde and stir to mix together. Continue cooking on high for 30 more minutes to warm the mixture through.