Amazing 2-Ingredient Crockpot Taco Chicken, so delicious and so easy to make!
Crockpot Taco Chicken has been around for a long time… I am not the first, or the last, person to ever post a recipe for slow cooker chicken tacos on the web.
However I love this simple 2-ingredient version so much, I thought it was worth sharing.
Years ago I had a friend who used to make shredded taco chicken in the crockpot. She would add chicken, a taco seasoning packet, some broth, and fresh cilantro to a slow cooker, then let it simmer all day long.
Later she would shred the chicken and lay out taco fixings. A simple crowd-pleasing dinner, large enough to feed a group!
Using a taco seasoning packet is a good way to season taco chicken, yet we’ve discovered we love the flavor even better when the chicken simmers in tantalizing salsa verde all day.
2-Ingredient Crockpot Taco Chicken is essentially that… Chicken + Salsa Verde.
Just dump both in the crockpot, turn it on, and let it work its magic!
The tang of tomatillos and lime, mixed with a spicy kick from jalapeños, makes the chicken taste especially fresh and zesty.
We use this 2-Ingredient Crockpot Taco Chicken recipe as a clean-eating staple in our house.
Whenever we are trying to cut carbs, fat, or gluten, I make a big batch of 2-Ingredient Crockpot Taco Chicken and we use it on salads all week.
Yet if you are not trying to cut anything out of your diet, pile 2-Ingredient Crockpot Taco Chicken into taco shells, on nachos, wrap in burritos, or use it in quesadillas.
The possibilities are endless… and yummy!
2-Ingredient Crockpot Taco Chicken
Yield: 8+ servings
Prep Time:15 minutes
Cook Time:4 hours
Amazing 2-Ingredient Crockpot Taco Chicken Recipe – Make fabulous (and healthy) slow cooker chicken tacos with just two simple items.
- 2 1/2 pounds boneless skinless chicken breasts
- 2 – 16 ounce jars good salsa verde
- Turn a 6 quart slow cooker on low. Pour one jar of salsa verde in the bottom of the crock. Place chicken breasts in the salsa verde. Sprinkle 1/2 teaspoon salt over the top. Then pour the remaining jar of salsa verde over the chicken.
- Cover and cook for 6-8 hours. (3-4 hours on high.) once cooked through, remove the chicken from the crock. Use two forks to shred the chicken. Stir the shredded chicken back into the salsa verde. Turn the slow cooker on warm until ready to serve.
Yield: 8+ servings, Serving Size: 8
- Amount Per Serving:
- Calories: 294 Calories
- Total Fat: 10.5g
- Saturated Fat: 2.9g
- Cholesterol: 126mg
- Sodium: 706mg
- Carbohydrates: 5.5g
- Fiber: 1.5g
- Protein: 42g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
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