Happy Taco Tuesday! Our Healthy Holiday challenge participants have made it past week 1 so this calls for a fiesta.
At first glance you might think this is just another salsa verde chicken recipe. But for whatever reason it's WAY more delicious. Maybe it's the beans or the bell peppers but this really hits the spot. And with all the ways you can eat it...lettuce wraps, corn tortillas, cabbage, tomatoes, avocado, jalapenos, etc. it's sure to become an easy weeknight favorite!
Crock-Pot Salsa Verde Chicken Tacos
For the chicken:
1 ½ pounds chicken breast, seasoned with salt and pepper
1 (12-ounce) jar clean salsa verde
1 small yellow onion, chopped
½ yellow bell pepper, sliced
½ green bell pepper, sliced
1 jalapeno pepper, chopped (optional)
1 (4-ounce) can green chilies, diced
1 (15-ounce) can pinto beans, rinsed and drained
For the tacos:
Small corn tortillas
Romaine lettuce, shredded
Cherry or grape tomatoes, halved
Pickled jalapenos (optional)
Combine all the ingredients for the chicken in the Crock-Pot. Cover and cook on LOW 6-8 hours or HIGH for 4 hours. When ﬁnished cooking, remove the chicken, shred well with two forks, return to the Crock-Pot and mix everything together well. To serve, place the chicken, veggie and bean mixture in a small tortilla and top with shredded lettuce, avocado slices, tomatoes and pickled jalapenos.