Salsa Verde Chicken Tacos


For chicken: 
6 boneless, skinless chicken breasts
2 cups salsa verde
1 bottle beer (you can replace with chicken broth if you prefer)
2 teaspoons cumin
1 can chopped green chilies

For cabbage garnish:
2 c purple cabbage
2 c shredded carrots
1/4 cup fresh lime juice
2 T olive oil
2 T honey
1 c chopped cilantro
2 avocado chopped

Time: 4 hrs 5min / Servings: 6-8 / Calories per Serving: 266 (with garnish) 81 (just chicken)


Add chicken to the slow cooker. Top with salsa verde and beer, and sprinkle with cumin. Use a pair of tongs or a spoon to turn the chicken so that both sides are coated. Cover. Cook for 3-4 hours on high heat, or 7-8 hours on low heat.

While the chicken is cooking make the purple cabbage garnish.  Mix the carrots and cabbage in a large bowl and set aside.  In a different bowl mix line juice, olive oil and honey to make a lime dressing.  Pour dressing over the vegetables.  Garnish with chopped cilantro and avocado.

When the chicken easily shreds with a fork (or starts to fall apart on its own in the slow cooker) it’s done. Shred the chicken in the slow cooker, and toss with the juices. Taste at this point and add more salt and pepper or a dash of lemon juice if you want).

To serve, use a slotted spoon to place some chicken on a warm tortilla or in a taco.  Add cabbage salad on top and enjoy.  (You can also add sour cream, mango salsa or chopped pineapple as an extra garnish)

Note, you can store the shredded chicken and shredded cabbage in a sealed containers in the refrigerator for up to 5 days.  The chicken will last in the freezer for up to 3 months.

Jamie’s Adjustments:
I like…

Robb’s Notes:
None at the moment…

 Credit Where Credit is Due: Original Recipe


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