Mexican · lunch

Slow Cooker Salsa Verde Chicken Tacos

Name: Slow Cooker Salsa Verde Chicken Tacos
Cook time: 45 min
Total time: 45 min
Yield: 14 servings
Cuisine: Mexican
Ingredients: 1 tablespoon adobo sauce (from canned chilies in adobo); ¼ teaspoon black pepper; 1½ pounds boneless, skinless chicken breasts and thighs; 1 teaspoon chipotle chili powder; ¼ cup chopped cilantro (plus extra for garnish); 8 ounces cream cheese; 12-14 corn or flour tortillas, warmed through; ½ teaspoon kosher salt; 2 teaspoons lime juice; 1 tablespoon olive oil; ½ cup crumbled queso fresco cheese; 2 cups chopped red cabbage; 1½ cups jarred salsa verde; 1 serrano pepper, seeded, stemmed and diced finely; ¾ cup sour cream

“Slow Cooker Salsa Verde Chicken Tacos might be a good recipe to expand your main course recipe box. This recipe serves 14 and costs $1.08 per serving. One portion of this dish contains about 15g of protein, 14g of fat, and a total of 257 calories. It is a rather inexpensive recipe for fans of Mexican food. 1 person has tried and liked this recipe. Head to the store and pick up flour tortillas, cabbage, lime juice, and a few other things to make it today. It is brought to you by Pink When. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is rather bad. If you like this recipe, you might also like recipes such as Slow Cooker Salsa Verde Chicken Tacos, Slow Cooker Salsa Verde Chicken Tacos, and Slow Cooker Salsa Verde Beef | Tacos.”

total: 45 min
effort: Easy
serves: 14
ratings: New

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Ingredients

Serves 14

Adobo saucefrom canned chilies in adobo1 tbsp
Pepper¼ tsp
Chicken breasts and thighsskinless chicken breasts and thighs1.5 lb
Chipotle chili powder1 tsp
Cilantroplus extra for garnish¼ cup
Cream cheese8 oz
Flour tortillaswarmed through12
Kosher salt½ tsp
Lime juice2 tsp
Olive oil1 tbsp
Queso fresco cheese½ cup
Cabbage2 cups
Salsa verde1.5 cups
Serrano pepperseeded, stemmed and diced finely1
Cream¾ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 45 min

1
To your slow cooker, add the chicken, cream cheese, salsa verde, and salt and black pepper. Cover and cook on low for 8 hours or high for 4 hours. After it has cooked, remove the chicken from the slow cooker and shred with two forks.
2
Transfer it back to the slow cooker and stir to coat. Season to taste with salt and black pepper.While the chicken is cooking prepare your slaw and chipotle sauce. In a medium bowl, toss the red cabbage, serrano pepper, cilantro, olive oil, lime juice, and a dash of salt and black pepper. Cover and refrigerate until you are ready to serve.To prepare the chipotle sauce, whisk the sour cream, adobo sauce, and chipotle chili powder in a small bowl. Cover and refrigerate until you are ready to serve.Assemble the tacos, by spreading a thin layer of the chipotle sauce on warmed through tortillas. Top with salsa verde chicken, red cabbage slaw and a sprinkling of queso fresco cheese and cilantro.Enjoy immediately!