Slow Cooker Salsa Verde Chicken Tacos
Slow Cooker Salsa Verde Chicken Tacos might be a good recipe to expand your main course recipe box. This recipe serves 14 and costs $1.08 per serving. One portion of this dish contains about 15g of protein, 14g of fat, and a total of 257 calories. It is a rather inexpensive recipe for fans of Mexican food. 1 person has tried and liked this recipe. Head to the store and pick up flour tortillas, cabbage, lime juice, and a few other things to make it today. It is brought to you by Pink When. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decid
Instructions
- 1
To your slow cooker, add the chicken, cream cheese, salsa verde, and salt and black pepper. Cover and cook on low for 8 hours or high for 4 hours. After it has cooked, remove the chicken from the slow cooker and shred with two forks.
- 2
Transfer it back to the slow cooker and stir to coat. Season to taste with salt and black pepper.While the chicken is cooking prepare your slaw and chipotle sauce. In a medium bowl, toss the red cabbage, serrano pepper, cilantro, olive oil, lime juice, and a dash of salt and black pepper. Cover and refrigerate until you are ready to serve.To prepare the chipotle sauce, whisk the sour cream, adobo sauce, and chipotle chili powder in a small bowl. Cover and refrigerate until you are ready to serve.Assemble the tacos, by spreading a thin layer of the chipotle sauce on warmed through tortillas. Top with salsa verde chicken, red cabbage slaw and a sprinkling of queso fresco cheese and cilantro.Enjoy immediately!
Recipe from pinkwhen.com
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Ingredients (15)
- •1 tablespoon adobo sauce (from canned chilies in adobo)
- •¼ teaspoon black pepper
- •1½ pounds boneless, skinless chicken breasts and thighs
- •1 teaspoon chipotle chili powder
- •¼ cup chopped cilantro (plus extra for garnish)
- •8 ounces cream cheese
- •12-14 corn or flour tortillas, warmed through
- •½ teaspoon kosher salt
- •2 teaspoons lime juice
- •1 tablespoon olive oil
- •½ cup crumbled queso fresco cheese
- •2 cups chopped red cabbage
- •1½ cups jarred salsa verde
- •1 serrano pepper, seeded, stemmed and diced finely
- •¾ cup sour cream