Looking for a quick Mexican dinner, but short on time? 3 ingredients, 3 minutes of your time, and 3 hours later you’ll have the most delicious and EASIEST Crock-Pot Salsa Verde Chicken Tacos ever!
I go on major kicks. I’ll LOVE something for a while and all I’ll want is that one thing every single day for a long time. Until one day I wake up and I’m just sick of it, and I toss it to the curb. Forever. Just like that.
Just ask my husband…at one point in my life, I’m pretty sure I ate a frittata every night for almost 2 years and now I have to REALLY be in the mood for a frittata. Like maybe a frittata once a year now. Ugh. and I really loved frittatas!
BUT, back to tacos. For some reason, Mexican food is just one of those cuisines that I’m not sure I could ever get sick of. I mean seriously, who doesn’t love a bomb a$$ taco??
AND if you don’t like tacos, you can easily transform these Crock-Pot Salsa Verde Chicken Tacos into healthy burrito bowls, burritos, enchiladas, quesadillas, nachos or even salsa verde chicken frittatas (hmmm maybe that will get me back on the frittata train)! These tacos are already super light, but for a lower carb option, you could even use lettuce cups and go for a “protein style” taco! The possibilities are endless mi amigos! My husband hates leftovers, but these Crock-Pot Salsa Verde Chicken Tacos were SO good he used the shredded chicken to make late night quesadillas. (Yes, lat night and oooooph that was a rough night, but at least it was a delicious one!)
No joke, all you need are 3 ingredients for these bad boys:
Uno – Chicken Breasts
Dos – Minced Garlic
Tres – Salsa Verde
Yeppers peppers, that’s all you need!
- 8 Boneless Skinless Chicken Breasts
- 2 TBS Minced Garlic
- 2 16-Oz Jars Salsa Verde
- Rub minced garlic on chicken breasts
- Place chicken in crockpot, cover and turn on high.
- Cook for approximately 3 hours or until chicken is cooked through.
- Shred chicken by pulling apart with two forks.
- Pour both jars salsa verde into crockpot and mix well.
- Serve on tortillas of choice (soft white corn pictured here), & top with diced tomatoes, diced red onion, shredded Mexican style cheese, avocado chunks.
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