Friday, January 20, 2012

Chicken Verde Tacos

Ready for some Game Day food?

These have to be the best tasting chicken tacos...ever!  They are also some of the easiest to make.  

Perfect for feeding a crowd, and who doesn't love tacos?  They are a satisfying dish that your kids, husbands, friends, and neighbors are sure to love!

To add to the convenience I use a crock pot for easy, hands-off cooking so you can enjoy the game as well!

The best part?  The flavor.

These Chicken Verde Tacos, have a mild sweet and spicy flavor from the cooking liquid.  It's loaded with vegetables and spices, and they are so moist.  Now don't be put off by the lends the best mild "green" flavor and texture to the cooking liquid.  

I tell you prepared...they will be coming back for more!

Here are some pics to help you along.

 - Place chicken breasts in a slow cooker
 - In a food processor, or a blender, mix ingredients to make the cooking liquid.  This is actually thick like a paste to begin with.  Blend all ingredients until smooth.

 - Cook for 6-7 hours on low or 4 hours on high.
 - Remove chicken and discard the bay leaf.  Shred chicken and return to the pot, stirring with the remaining cooking liquid.

Serve with corn tortillas and your favorite toppings.  I made homemade taco shells. (Tutorial coming soon!) and used shredded cabbage, cheese and some salsa verde for toppings.

Believe me...these are the BEST chicken tacos ever!  Try them.

Chicken Verde Tacos

Serves: 8


2  ½ lb Boneless skinless chicken breasts
½  onion, peeled and quartered 
2 stalks celery, cut in thirds         
1 Jalapeno, seeded and cut into quarters         
¼  cup water
½ tsp salt
½ tsp chili powder
½ tsp cumin
¼ tsp crushed red pepper
¼ tsp oregano                              
¼ tsp black pepper
1 ½ cloves garlic, minced
1 bay leaf                                       
Corn Tortillas
Salsa verde, shredded Cabbage, shredded cheese, and lime wedges (optional)

Place meat in a 5 quart slow cooker.  In a food processor or blender combine onion, celery, jalapeno pepper, water, salt, chili powder, cumin, crushed red pepper, oregano, black pepper, and garlic. Process until almost smooth.

Pour over meat in cooker. Add bay leaves.  Cover and cook on low for 6 - 7 hours or on high for 4 hours.  Remove meat from cooker; discard bay leaf.  Shred pork by pulling two forks through the meat.  Return meat to the cooker; and stir in with the cooking liquid. 

Serve with taco shells, and desired toppings.


  1. these look delish and I love anything that you can cook in a crockpot. thanks for sharing.



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