Easy Slow Cooker Salsa Verde Chicken Tacos Recipe with Creamy Avocado Crema
Tender chicken cooked slowly in salsa verde, served in warm tortillas with a creamy avocado crema for a flavorful and easy weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 6 to 7 hours (slow cooker low) or 3 to 4 hours (slow cooker high)
- Total Time: 6 hours 10 minutes to 7 hours 10 minutes (low) or 3 hours 10 minutes to 4 hours 10 minutes (high)
- Yield: 8-10 tacos 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 ½ cups salsa verde
- 1 medium white or yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder (optional)
- Salt and pepper to taste
- For the avocado crema:
- 1 ripe avocado, peeled and pitted
- ½ cup sour cream or Greek yogurt
- 1 tablespoon fresh lime juice
- 1 small garlic clove, minced
- Salt to taste
- Taco fixings:
- 8–10 small corn or flour tortillas
- Fresh cilantro, chopped
- Thinly sliced radishes or pickled jalapeños (optional)
Instructions
- Thinly slice the onion and mince the garlic cloves; set aside.
- Place chicken breasts or thighs into the slow cooker.
- Spread sliced onion and minced garlic evenly over the chicken.
- Add salsa verde, ground cumin, chili powder (if using), salt, and pepper.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until chicken is tender and shreds easily.
- Shred the chicken directly in the slow cooker using two forks or tongs and mix with the sauce.
- Make the avocado crema by blending avocado, sour cream or Greek yogurt, lime juice, minced garlic, and salt until smooth.
- Warm tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap in foil and heat in a 350°F oven for 10 minutes.
- Assemble tacos by spooning shredded chicken onto tortillas, drizzling with avocado crema, and garnishing with cilantro and optional radishes or jalapeños.
- Serve immediately.
Notes
If salsa verde is thick, add a splash of chicken broth or water during cooking to keep sauce juicy. Use chicken thighs for juicier meat. Shred chicken in the sauce for best flavor. Warm tortillas before serving. Avocado crema can be made ahead and stored airtight with plastic wrap pressed on surface to prevent browning. Leftover chicken reheats well with a splash of water to keep moist.
Nutrition
- Serving Size: 1 taco
- Calories: 320350
- Fat: 15
- Carbohydrates: 20
- Fiber: 5
- Protein: 28
Keywords: slow cooker, salsa verde, chicken tacos, avocado crema, easy dinner, weeknight meal, Mexican tacos, creamy avocado sauce