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Dump-and-Go Salsa Verde Chicken Tacos
Rachel Kim

Dump-and-Go Salsa Verde Chicken Tacos

A jar of salsa verde does the seasoning work in this genuinely low-effort taco filling. Chicken breasts stay whole until they are done, then get shredded into only enough liquid to keep them juicy. Warm tortillas and crisp cabbage make the soft filling feel like dinner, not dip.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 1/2 lbs boneless skinless chicken breasts
  • 1 jar 16 oz salsa verde
  • 1 tsp ground cumin
  • 1/2 tsp kosher salt
  • 12 small corn tortillas
  • 2 cups finely shredded green cabbage
  • 1/2 cup crumbled cotija cheese
  • 2 limes cut into wedges

Method
 

  1. Put the chicken breasts in a 5-quart slow cooker and sprinkle them with the cumin and salt.
  2. Pour the salsa verde over the chicken, cover and cook on low until the thickest piece reaches 165°F, 3 1/2 to 4 hours.
  3. Move the chicken to a shallow bowl and shred it into thick strands with two forks.
  4. Skim excess fat from the cooker, return the chicken and fold it through the salsa.
  5. Cover on warm for 10 minutes while you heat the corn tortillas in a dry skillet.
  6. Fill each tortilla with chicken, cabbage and cotija and serve with lime wedges.