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Meal Instructions
Specimen #0082·SLOW COOKER·Dead Simple

Slow Cooker Shredded Chicken Tacos

Fork-tender shredded chicken thighs simmered in salsa verde all day for effortless taco night any night of the week.

Cook temp
LOW
Total time
6.2h
REST
5m
Serves
8
PULL AT
165°F
Ingredients
2.5 lbs Boneless Skinless Chicken Thighs
16 oz Salsa Verde — jarred
1 tsp Ground Cumin
1 tsp Chili Powder
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 tsp Kosher Salt
16 small Tortillas — corn or flour
Equipment
Slow Cooker (6-qt)
Two Forks for Shredding
Meat Thermometer
DirectionsGet to the point
1Layer 2.5 lbs boneless chicken thighs in slow cooker; season with cumin, chili powder, garlic powder, and salt.
2Pour 16 oz salsa verde over the chicken and cook on Low for 6-8 hours.
3Shred chicken with two forks directly in the pot and stir into the sauce.
4Serve in warm tortillas with your favorite taco toppings.
Dad pro tip

This is the recipe for days when you have zero energy but still want to be a hero at dinner. Ten minutes of prep in the morning and by dinner time you have taco night ready to go. Make a double batch because shredded chicken freezes perfectly and works in quesadillas, burritos, nachos, and salads all week.

Kid adjustment

Use mild salsa verde for sensitive palates. Serve with simple toppings kids love: shredded cheese, sour cream, and diced tomatoes. Let them build their own tacos.

Reheat

Reheat shredded chicken in a covered pot over medium-low heat with a splash of chicken broth until warmed through.

BASIS: 2.5 lbs boneless chicken thighs in 6-qt slow cooker on Low for 6 hours; USDA FSIS 165°F standard for poultry.290 kcal · 32g protein · 22g carbs · 9g fat
USDA FoodData Central #171477
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