Salsa Verde Chicken Tacos


TACOS!!  I love tacos…they are easy to love.  They are such a fun food that you can pile lots of fresh delicious ingredients on and eat with your hands- sort of perfection!  In Southern California, there are SO many good places to get tacos….and I love to indulge at some of my favorite spots.  But most nights, I want to make sure I’m eating something clean and healthy.  That’s why I started making tacos at home.

I make all sorts of tacos, but this is my favorite for sure.  I found a recipe for salsa verde chicken years ago and made a lot of adjustments to it to create this recipe.  It is really fresh, yummy, not too spicy and super low in calories.  Because the chicken cooks slowly in the crockpot with herbs and the salsa verde….it develops a lot of flavor, with no added fats or sugars.  Slow cooking is my favorite way to make savory food healthier for that very reason.

This chicken breast recipe cooks for 2 hours and then you shred it and assemble the tacos.  On nights when I want a little less carb-heavy of a meal, I opt for lettuce wraps instead and it is just as delicious!

The slaw I put on top of the chicken is citrus-y, bright and adds a nice crunch on top of the tacos, which goes so well with the creaminess of the avocado (or guacamole if you prefer!)

This dish works great for a make your own taco station at home- so people can build their perfect bites.


Salsa Verde Chicken Tacos


1 1/2 lbs boneless, skinless chicken breasts, cut into large strips

15 oz salsa verde (I use Trader Joes’ version- I buy two bottles and measure out 15 oz)

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 1/4 teaspoon ground cumin

1/2 teaspoon dried oregano

1 small jalapeno, chopped

Corn tortillas

avocado, sliced or cubed (for topping)

For the Slaw

2 cups shredded cabbage (red, green or a mix)

1/4 cup fresh cilantro, chopped

2 tablespoons fresh lime juice

salt and pepper to taste


Put all the chicken in the bottom of a crockpot.  Add the spices and toss chicken around to coat evenly.  Then top with the salsa verde and jalapenos.  Mix together to make sure everything is coated well.  Cover and set the slow cooker for 2 hours on HIGH, or 4-5 hours on LOW.

Once cooker is done, shred the chicken apart using two forks inside the crock pot.  Mix it up again and put the lid  back on while you prepare the slaw and the tortillas.

To make the slaw- just mix everything together and sprinkle in some salt and pepper and mix.  Done!  It’s that easy!

I like to crisp my corn tortillas up in a skillet for a couple minutes on each side, or until golden, before serving.  Top tortillas with chicken, slaw, avocado and any other things you like on your tacos (cheese, mango, tomatoes etc).

Serve immediately and enjoy!!

XO Katrina

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