Slow Cooker Salsa Verde Chicken Tacos

Succulent chicken thighs slow-cooked in a tangy, aromatic tomatillo salsa verde, served in warm corn tortillas with crunchy cabbage slaw and a squeeze of fresh lime for a vibrant, easy meal.

Prep: 10 min · Cook: 360 min · Yield: 4 · Method: Slow Cooker

Ingredients

• 1.5 lb chicken thighs, boneless, skinless
• 1.5 cup salsa verde
• 1.5 tsp cumin
• 0.5 tsp salt
• 0.25 tsp black pepper
• 8 count corn tortillas
• 2 cup green cabbage
• 0.5 cup cilantro
• 2 count lime

Cooking instructions

1. Season the chicken thighs with cumin, salt, and black pepper, then place them into the slow cooker bowl.
2. Pour the salsa verde over the chicken, cover, and cook on the low setting for 6 hours, or until the chicken reaches a safe internal temperature of 165°F and pulls apart easily with a fork. (about 360 min)
3. Use two forks to shred the chicken directly into the slow cooker, stirring to ensure the meat is well-coated in the sauce.
4. Thinly slice the cabbage and chop the cilantro. Cut the limes into wedges.
5. Warm the corn tortillas in a dry skillet over medium-high heat for 30 seconds per side. (about 2 min)
6. Fill the warm tortillas with the shredded chicken and top with fresh cabbage and cilantro, serving with lime wedges on the side.