Crockpot Salsa Verde Chicken Tacos

These salsa verde chicken tacos are one of those toss-it-in-the-crockpot dinners that still tastes bright and fresh when it hits the table.

Ingredients

• 2 lb boneless skinless chicken breasts or thighs
• 16 oz salsa verde
• 4 oz can diced green chiles
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• Juice of 1 lime
• Corn or flour tortillas
• Toppings: cilantro, cheese, avocado, sour cream, lime wedges

Directions

1. Add chicken, salsa verde, green chiles, cumin, garlic powder, onion powder, salt, and pepper to the crockpot.
2. Cover and cook on low for 4 to 6 hours or high for 2 to 3 hours, until the chicken shreds easily.
3. Shred the chicken in the sauce, then stir in lime juice. Taste and add more salt if needed.
4. Serve in warm tortillas with your favorite toppings.

Mood Messy Tip

Use leftovers for nachos, rice bowls, quesadillas, or a quick taco salad the next day.