Name: Spicy Chicken Tacos with Salsa Verde
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 8
Cuisine: Mexican
Ingredients: ¼ cup fresh cilantro, chopped; ½ tsp chipotle powder or cayenne (optional); 1 large onion, sliced; 1 tbsp chili powder; 1 tbsp ground cumin; 16 oz jar salsa verde (medium or hot); 2 lbs boneless, skinless chicken thighs; 2 tbsp fresh lime juice; 4 cloves garlic, minced; Corn or flour tortillas, lime wedges, avocado, cotija cheese for serving; Salt and pepper to taste

These Spicy Chicken Tacos with Salsa Verde feature tender, slow-cooked chicken infused with zesty green salsa and warm spices. Effortless and bursting with flavor, they’re perfect for Taco Tuesday, parties, or easy weeknight dinners.

Why You’ll Love This Recipe

Spicy Chicken Tacos with Salsa Verde are pure taco perfection—juicy shredded chicken that’s been simmering all day in tangy, mildly spicy salsa verde, ready to pile into warm tortillas with your favorite toppings. The slow cooker does all the heavy lifting, turning simple ingredients into restaurant-quality taco meat with almost zero hands-on time. Perfect for busy families, game days, or casual gatherings, this recipe is naturally gluten-free, low-carb friendly (just skip the tortillas), and easily adjustable for heat. The bright, herby salsa verde keeps the chicken moist and flavorful without needing extra sauce, and leftovers reheat beautifully for lunches, bowls, or nachos. One bite and you’ll be hooked on this easy, crowd-pleasing dinner!

Recipe Tips and Tricks

Use Chicken Thighs: They stay juicier than breasts during long cooking.
Don’t Add Water: Salsa verde provides all the liquid needed.
Layer Spices First: Gives deeper flavor penetration.
Shred While Hot: Chicken shreds easiest right out of the pot.
Crisp It Up (Optional): Spread shredded chicken on a sheet pan and broil 3-5 minutes for crispy edges.
Double Salsa: For saucier chicken, add an extra ½ cup at the end.
Warm Tortillas: Wrap in foil and heat in oven or microwave for best texture.
Reserve Some Salsa: Drizzle fresh salsa verde on top for extra brightness.

Yield: 8 Servings

Spicy Chicken Tacos with Salsa Verde

Tender slow-cooker chicken in zesty salsa verde, perfect for spicy tacos.

Prep Time 10 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 20 minutes

Ingredients

¼ cup fresh cilantro, chopped
½ tsp chipotle powder or cayenne (optional)
1 large onion, sliced
1 tbsp chili powder
1 tbsp ground cumin
16 oz jar salsa verde (medium or hot)
2 lbs boneless, skinless chicken thighs
2 tbsp fresh lime juice
4 cloves garlic, minced
Corn or flour tortillas, lime wedges, avocado, cotija cheese for serving
Salt and pepper to taste

Instructions

Prep Chicken: Trim excess fat from chicken thighs; season lightly with salt and pepper.
Layer Onion: Place sliced onion at the bottom of a 6-quart slow cooker as a flavor base.
Add Chicken: Arrange chicken thighs in a single layer on top of the onions.
Season: Sprinkle cumin, chili powder, chipotle powder, and minced garlic evenly over chicken.
Pour Salsa: Pour entire jar of salsa verde over the top; no need to stir yet.
Add Lime: Squeeze fresh lime juice over everything for bright flavor.
Cook High: Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours until chicken is tender.
Shred Chicken: Remove chicken to a board; shred with two forks, then return to pot and stir into sauce.
Finish: Stir in fresh cilantro; taste and adjust salt, lime, or heat as desired.
Serve: Warm tortillas, pile high with chicken, and top with avocado, cotija, extra salsa verde, and lime—enjoy taco night!

Notes

Use a 6-quart slow cooker for best results and even cooking.
No extra liquid needed—salsa verde keeps everything perfectly saucy.
For crispy taco meat, broil shredded chicken on a sheet pan for 3-5 minutes.
Leftovers make amazing nachos, quesadillas, or burrito bowls.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 289Total Fat 15gSaturated Fat 4gUnsaturated Fat 11gCholesterol 105mgSodium 503mgCarbohydrates 7gFiber 2gSugar 3gProtein 29g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Chicken Thighs (2 lbs): Boneless, skinless; thighs stay moist and shred beautifully.
Salsa Verde (16 oz jar): Herbed tomatillo salsa; choose mild, medium, or hot.
Lime Juice (2 tbsp, fresh): Brightens the flavor; bottled works in a pinch.
Garlic (4 cloves, minced): Fresh for bold taste; jarred as backup.
Cumin (1 tbsp): Warm, earthy spice essential for Mexican flavor.
Chili Powder (1 tbsp): Adds mild heat and color; ancho chili powder for smokiness.
Cayenne or Chipotle Powder (½ tsp, optional): Boosts spice level.
Onion (1 large, sliced): Yellow or white; adds sweetness as it cooks down.
Cilantro (¼ cup, chopped): Fresh, stirred in at end for freshness.
Corn or Flour Tortillas: For serving; street-taco size recommended.

Variations and Substitutions

Milder Version: Use mild salsa verde and skip cayenne.
Extra Spicy: Add sliced jalapeños or hotter salsa verde.
Pork or Beef: Swap chicken for pork shoulder or chuck roast.
Instant Pot: Cook on high pressure 15 minutes + natural release.
Low-Carb: Serve in lettuce wraps or over cauliflower rice.
Creamy Twist: Stir in ½ cup sour cream or cream cheese at end.
Verde Chicken Bowls: Serve over cilantro-lime rice with black beans and avocado.
Frozen Chicken: Add directly from frozen; increase cook time 1 hour.