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
- 190°F
- 88°C · preheat
- Total time
- 370 min
- 10 prep · 360 cook · 5 rest
- Pull at
- 165°F
- USDA safe minimum
- Rest
- 5 min
- Before slicing
CROCKPOT SALSA VERDE CHICKEN | Easy Slow Cooker Chicken Recipe · Downshiftology
Lisa Bryan demonstrates seasoning chicken thighs, slow-cooking them in jarred salsa verde, and shredding them directly in the pot.
- Target //Cook at Low (190°F / 88°C) for 6+ hours.
- Doneness //Pull when internal temperature reaches 165°F (USDA safe minimum). Rest 5 mins before slicing.
- Golden Rule //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.
- Family Tweak //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.
Ingredients
- 2 1/2 lbsBoneless Skinless Chicken Thighs
- 16 ozSalsa Verde, jarred
- 1 tspGround Cumin
- 1 tspChili Powder
- 1/2 tspGarlic Powder
- 1/2 tspOnion Powder
- 1 tspKosher Salt
- 16 smallTortillas, corn or flour
Send to Kroger
Untick anything you already have. One click sends the rest to your own cart.
Adds to your own Kroger cart — you'll sign in with Kroger the first time. Prices and availability depend on your store. Nothing is ordered until you check out at Kroger.
Get to the point
- 1
Layer 2.5 lbs boneless chicken thighs in slow cooker; season with cumin, chili powder, garlic powder, and salt.
- 2
Pour 16 oz salsa verde over the chicken and cook on Low for 6-8 hours.
- 3
Shred chicken with two forks directly in the pot and stir into the sauce.
- 4
Serve in warm tortillas with your favorite taco toppings.
Step by step
Tap a step to cross it offSeason & Layer
Place 2.5 lbs boneless skinless chicken thighs in the bottom of a 6-qt slow cooker. Sprinkle evenly with 1 tsp cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1 tsp kosher salt.
WhyChicken thighs stay juicy and flavorful after hours of slow cooking. Breasts will dry out and turn stringy.
Add Salsa & Cook Low and Slow
360 minPour 16 oz jarred salsa verde over the seasoned chicken. Cover with the lid and cook on Low for 6 to 8 hours or High for 3 to 4 hours until the chicken is fall-apart tender and internal temperature reads 165°F or above.
WhyResist the urge to open the lid during cooking. Every peek adds 20-30 minutes to the cook time.
Shred & Mix
Remove the lid and use two forks to shred the chicken directly in the slow cooker. It should fall apart with zero effort. Stir the shredded meat into the salsa verde sauce until everything is combined. Let it sit on Warm for 5 minutes to absorb the sauce.
WhyShredding in the pot means every strand of chicken soaks up that tangy salsa verde flavor.
Build Your Tacos
Warm corn or flour tortillas. Fill each with a generous scoop of shredded chicken. Top with diced onion, fresh cilantro, crumbled cotija cheese, a squeeze of lime, and your favorite hot sauce.
WhySet up a taco bar and let everyone build their own. This is the ultimate low-effort crowd-pleaser dinner.
- 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 & toddler 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.
- Serve with
- Mexican rice · Refried beans · Chips and guacamole
- Reheating
- Reheat shredded chicken in a covered pot over medium-low heat with a splash of chicken broth until warmed through.
- Calories
- 290
- Protein
- 32 g
- Carbs
- 22 g
- Fat
- 9 g
Nutrition source: USDA FoodData Central #171477. Cook-time basis: 2.5 lbs boneless chicken thighs in 6-qt slow cooker on Low for 6 hours; USDA FSIS 165°F standard for poultry.
Frequently Asked Questions
How do you reheat leftover slow cooker shredded chicken tacos without ruining the texture?
Reheat shredded chicken in a covered pot over medium-low heat with a splash of chicken broth until warmed through.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 165°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 5 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
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.
What are the best side dishes to serve with this?
Recommended sides include Mexican rice, Refried beans, Chips and guacamole.