When it gets hotter outside, I love to use my slow cooker. I have had her for years, and she is one of my most used appliances. I love that you can just throw in some ingredients and go. My Slow Cooker Chicken Salsa Verde, is one of those recipes. It just takes a few ingredients to get this dish started. Like bottled Salsa Verde sauce, onions, tomatoes, and a few spices, and in like 4 hours, everybody’s eating.
It is a no brainer! Especially when you are kinda pressed for time, and your trying to come up with a dinner idea that is easy, and you don’t have to look after it! I served this on a low carb tortilla, and this ends up being a low carb meal, but you can serve this on a taco shell, or flour tortilla, with a side of beans, rice, chips and salsa, for an awesome taco night in!
When I am eating low carb, These Mission tortilla low carb wraps, are truly a life saver! Trying to cut down on sugar, has been a challenge for me, but these tortilla’s save the day, because you can have a breakfast wrap, taco’s, grilled chicken, meatballs, hot dogs, sausages, almost anything can be wrapped up! even salad! I even used them to make these awesome Tuna Salad Pinwheels a while back, and everyone went crazy for them!
So giving up bread doesn’t have to be punishing anymore, on a low carb diet. Use it like you would a slice of bread. You could even bake them, and use them as tortilla chips, or bake them, break them up, and grind them in a food processor to make bread crumbs to make chicken mozzarella, or even fried chicken. I have used them to make taquitos, cheese quesadillas, Enchiladas, and to wrap up deli meats for a quick lunch. You can find them at most grocery stores, or you can check them out here Mission, Flour Tortilla – Low Carb -Soft Taco, 8 ct, 12 oz
Ingredients
- 5-6 boneless skinless chicken breasts
- salt and fresh ground pepper, to taste
- 1 jar (16-ounces) Salsa Verde (I use Herdez Salsa Verde)
- 1 can (14.5-ounces) chopped tomatoes
- 1/2 a yellow onion sliced thin
- ½ tablespoon ground cumin
Instructions
- Lightly spray your slow cooker with cooking spray.
- Season chicken breasts with salt and pepper and place chicken in the slow cooker.
- In a measuring cup, add salsa verde, chopped tomatoes, sliced onion, cumin, stir well to combine.
- Pour mixture over chicken.
- Cover and cook for 4 hours on HIGH, or 5 to 6 hours on LOW.
- Remove cover and transfer chicken breasts to a cutting board or large bowl. (I use a pie plate.) Use two forks to shred the chicken, or you can place the chicken to a stand mixer to shred chicken.
- Add the shredded chicken back into the slow cooker, and stir to combine.
- Serve in a tortilla, or taco shell, and top with your favorite taco toppings!
The sauce in these Slow Cooker Chicken Verde Taco’s is just delicious with the addition of sliced onion and tomatoes. The shredded chicken in this suace, is fantastic! I added a bit of cumin, to add to the taco flavor, and this Mexican dish was a hit with the kids! Just add toppings like fresh lettuce, cheese, and maybe a dollop of sour cream, and you are in business! What is your favorite slow cooker meal? Let me know in the comments! I would love to hear your feedback:)
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