Crock-Pot Salsa Verde Chicken Tacos

Crock-Pot Salsa Verde Chicken Tacos

Nov 13th 2018

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 

Serves 4-6

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 

Avocado slices 

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.