Crockpot Salsa Verde Chicken Tacos

October 4, 20180
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Yields1 Serving

 24 oz salsa verde
 1 lb chicken breast, boneless, skinless
 1 yellow onion, thinly sliced
 1 green bell pepper, seeded and thinly sliced
 1 tsp ground cumin
 8 corn tortillas
 34 cups cabbage or broccoli slaw

1

Add half of salsa verde to bottom of crockpot. Lay chicken breasts on top of salsa in one layer. Top with onion and bell pepper slices, and sprinkle with cumin. Add remaining salsa verde. Fill jar with water and add to crockpot. Cover and cook on low for 8-10 hours. When chicken is cooked, place chicken breasts in bowl and shred; return shredded chicken back to crockpot.

2

Immediately before eating, heat tortillas until warm. Top tortillas with broccoli slaw. Then, add shredded chicken and onion-pepper mixture to tacos. If desired, top with avocado slices, shredded cheddar cheese or nonfat plain Greek yogurt. Makes 4 servings.

Ingredients

 24 oz salsa verde
 1 lb chicken breast, boneless, skinless
 1 yellow onion, thinly sliced
 1 green bell pepper, seeded and thinly sliced
 1 tsp ground cumin
 8 corn tortillas
 34 cups cabbage or broccoli slaw

Directions

1

Add half of salsa verde to bottom of crockpot. Lay chicken breasts on top of salsa in one layer. Top with onion and bell pepper slices, and sprinkle with cumin. Add remaining salsa verde. Fill jar with water and add to crockpot. Cover and cook on low for 8-10 hours. When chicken is cooked, place chicken breasts in bowl and shred; return shredded chicken back to crockpot.

2

Immediately before eating, heat tortillas until warm. Top tortillas with broccoli slaw. Then, add shredded chicken and onion-pepper mixture to tacos. If desired, top with avocado slices, shredded cheddar cheese or nonfat plain Greek yogurt. Makes 4 servings.

Crockpot Salsa Verde Chicken Tacos

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