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Slow-Cooker Salsa Verde Chicken Tacos
Rachel Kim

Slow-Cooker Salsa Verde Chicken Tacos

This is a true lid-on-and-leave-it taco night. The salsa turns the chicken into something juicy enough to drag through beans and corn, while the tortillas make it dinner instead of dip. Shred the meat in the cooker so it catches every bit of sauce.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 1 jar 16 oz salsa verde
  • 1 can 15 oz black beans, drained and rinsed
  • 1 1/2 cups frozen corn
  • 12 corn tortillas
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Place the chicken in a 6-quart slow cooker and season it with the salt and black pepper.
  2. Pour the salsa verde over the chicken, then add the black beans and frozen corn without stirring.
  3. Cover and cook on low for 4 to 5 hours, until the chicken reaches 165°F and pulls apart easily.
  4. Shred the chicken directly in the cooker with two forks, then stir it through the beans, corn and sauce.
  5. Warm the tortillas in the microwave for 45 seconds and fill each one with the chicken mixture.