I have become addicted to any and all chicken tacos lately. There is not really any rhyme or reason for this new obsession, but I am pretty sure we have had some form of chicken tacos at least every other week this summer! Luckily, everyone in my family also likes them, so there have been no complaints!
One of my favorites is my recipe for tomatillo salsa chicken tacos. Because you use the slow cooker, it couldn’t be easier! But you have to start with really good tomatillo salsa. My favorite is 505 Southwestern brand’s Tomatillo Garlic & Lime Salsa. Do not let the “Garlic & Lime” part scare you, because it is not very garlicky at all and the lime adds just a hint of tang to the dish. I think it is just the best well-rounded tomatillo salsa/salsa verde I have used. The Sam’s Clubs in my area actually sell this particular salsa in a three-pack (as does Amazon!), which is super convenient, but any way you can find it is great!
Next, you need to dice a medium onion. I like to dice my onions fairly small for this dish, as this helps the onion disperse through the sauce in the end. The onion just melds in with the other ingredients in the tomatillo salsa. You can also slice or dice your onion larger, but then the onion will be much more noticeable and won’t blend in quite as well.
Finally, you get to dump everything into the crockpot. You take two to three chicken breasts, top them with the diced onions, and then pour the salsa on top of everything. After placing the lid on securely, you literally can go about your day until just before dinner!
After 6 to 8 hours of cooking on low, you simply take the chicken out to shred it with two forks. Add the chicken back into the crockpot and mix everything well so the sauce coat the chicken. Serve the chicken on hard or soft taco shells – my family’s favorite is the Mission Street Tacos tortillas! Top with lettuce, tomato, extra salsa or chile, avocado, cheese, and any other taco toppings you may like! You can serve these tacos with Spanish rice, beans, or even a salad. Leftovers (if there are any!) are great as the filling for enchiladas, a topping for nachos, or even in burritos! Yum, yum, yum!
Tomatillo Salsa Chicken Tacos
Ingredients
- 2 to 3 chicken breasts
- 1 medium onion, diced
- 1 16 oz. jar tomatillo salsa (I used 505 Southwestern's Tomatillo Garlic & Lime Salsa)
- Additional taco toppings – shredded cheese, diced tomato, shredded lettuce, salsa, sour cream, avocado, etc.
Instructions
- Spray the slow cooker/Crockpot with nonstick cooking spray (I also use a liner for easier clean-up).
- Arrange the chicken breasts in an even layer in the slow cooker.
- Sprinkle the diced onion evenly over the top of the chicken.
- Pour all of the tomatillo salsa over the chicken and onions.
- Secure the lid onto the slow cooker and set it to cook on low for 6 to 8 hours.
- Remove the chicken from the slow cooker and shred it into bite-sized pieces using two forks.
- Add the chicken back into the slow cooker and stir to coat the chicken in the sauce. The slow cooker should now be set to warm.
- When ready to eat, add chicken to a tortilla or taco shell and top with your favorite taco toppings.
