Spicy Salsa Verde Crock Pot Chicken Tacos

No matter what, I am always looking out for new crock pot recipes, since they can be such a life saver during the work week. I even find myself pulling out the crock pot on weekends when I either have too many errands to run during the day, or not enough motivation to actually cook. Whatever your situation may be, this recipe will save you. It is so easy to pull together, you won’t have to think twice about it. If you’re not in the mood for something quite this spicy, just omit the jalapeño used in the crock pot when cooking the chicken.

While the savory chicken is easy to pull together, the optional toppings I’ve recommended below to add with your tacos give it an impressive look and flavor.

Make it Gluten Free: Be sure to use corn tortillas instead of flour.

INGREDIENTS

CROCK POT CHICKEN

• 4 chicken breasts
• 1 packet of taco seasoning
• 1 (16 oz) jar of Herdez Salsa Verde
• 1 (4 oz) can of green chilies
• 1 medium sweet onion – chopped
• 2 garlic cloves – pressed
• ½ jalapeño – sliced (optional)
• Juice from 1 lime
• 1 handful of fresh cilantro
• Salt & Pepper

TACOS & TOPPINGS

• 1 package of corn or flour tortillas
• 1 (15 oz) can of whole black beans – rinsed & drained
• 1 ripe avocado
• ¼ medium sweet onion - chopped
• 4 radishes – sliced
• Fresh cilantro

STEPS

1)      Place 4 chicken breasts into the crock pot and season with salt & pepper. Add the packet of taco seasoning, 1 jar of Herdez Salsa Verde, 1 (4 oz) can of green chilies, chopped onion, jalapeño, and pressed garlic to the crock pot with the chicken.

2)      Set crock pot to high and cook the chicken for 3.5 hours.

3)      Once the 3.5 hours are done, take the cooked chicken out from the crock pot and shred it using a fork and knife, on a cutting board.

4)      Return the shredded chicken to the crock pot. Add the juice of 1 lime and a handful of chopped cilantro to the crock pot. Cook on low for 30 minutes.

5)      Once the chicken is done cooking, warm up your tortillas and serve your tacos with the toppings of whole black beans, avocado, chopped onion, sliced radishes, and fresh cilantro.

Enjoy!