Salsa Verde Chicken Tacos in the Crockpot
You can never have too many Mexican recipes, so give Salsa Verde Chicken Tacos in the Crockpot a try. This recipe serves 4. This main course has 412 calories, 52g of protein, and 13g of fat per serving. For $3.72 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 4963 would say it hit the spot. A mixture of garlic salt, gluten free flour, cotija cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free diet. It is brought to you by The Novice Chef Blog. With a spoonacular score of 91%, this dish is amazing. If you like this recipe, you might also like recipes such as Crockpot Salsa Verde Chicken Pozole, Easy Creamy Crockpot Salsa Verde Chicken, and Easy Creamy Crockpot Salsa Verde Chicken.
Servings: 4
Ingredients:
2 pounds chicken breasts
1 1/2 cups chicken broth
1/2 cup crumbled cotija cheese
1/2 cup chopped fresh cilantro
1 teaspoon garlic salt
8-10 flour (or corn for gluten free) tortillas
lime, for squeezing on top
1 small red onion, sliced
3 cups medium salsa verde, divided
Equipment:
slow cooker
whisk
bowl
frying pan
Cooking instruction summary:
Whisk together 1 cup salsa verde, chicken broth and garlic salt in crockpot. Add chicken breasts and cook for 4 hours on high or 8 hours on low. Remove chicken from crockpot and discard remaining liquid. Shred chicken with two forks and place in a medium bowl. Add remaining 2 cups salsa verde and chopped cilantro to chicken. Mix to combine. Fill tortillas with a scoop of chicken, a few slices of red onion, a healthy scoop of crumbled cotija cheese and a squeeze of lime! Serve with rice, black beans, and pan fried plantains.
Step by step:
1. Whisk together 1 cup salsa verde, chicken broth and garlic salt in crockpot.
2. Add chicken breasts and cook for 4 hours on high or 8 hours on low.
3. Remove chicken from crockpot and discard remaining liquid. Shred chicken with two forks and place in a medium bowl.
4. Add remaining 2 cups salsa verde and chopped cilantro to chicken.
5. Mix to combine. Fill tortillas with a scoop of chicken, a few slices of red onion, a healthy scoop of crumbled cotija cheese and a squeeze of lime!
6. Serve with rice, black beans, and pan fried plantains.
Nutrition Information:
covered percent of daily need
