If you're looking for an easy slow cooker dinner that you’ll want to make on repeat, These Crock Pot Creamy Salsa Verde Chicken Tacos are one of those easy slow cooker dinners you end up making on repeat. As a working parent, I’m always looking for meals that are easy to throw together, don’t require a ton of ingredients, and still have a lot of flavor.
What started as one of those random "throw everything in the slow cooker" dinners quickly became a craving on repeat, and had my whole family hooked. I make it at breakfast and we eat it by dinner!
The tender shredded chicken cooks in salsa verde, green chiles, and spices before getting mixed with cream cheese for the ultimate creamy taco filling while the crock pot takes care of the work. Meanwhile, the toppings make the tacos feel colorful, customizable, and honestly way more impressive than the effort required.
Trader Joe's Toppings
I could honestly eat tacos these every night of the week! I knew this recipe had become a "problem" when I caught myself making three separate Trader Joe’s runs in the same week just to restock the toppings.
A few Trader Joe’s staples are what really make these tacos. The Corn and Chile Tomato-Less Salsa adds freshness, texture, and a little sweetness, while the Green Dragon Hot Sauce gives the perfect tangy heat. Add rice, sour cream, and crunchy tostada pieces, and the whole thing comes together into an easy meal that’s exceptionally tasty.
Creamy Salsa Verde Chicken Ingredients
- Chicken breasts and/or chicken thighs (interchangeable)
- Salsa verde
- Diced green chiles
- Paprika
- Cumin
- Garlic powder
- Onion powder
- Salt
- Pepper
- Cream cheese
- White cheese (chihuahua or mozzarella), shredded
Creamy Salsa Verde Chicken Ingredients Taco Toppings
- Rice
- Flour tortillas
- Tostadas
- Trader Joe's Corn and chile tomato-less salsa
- Trader Joe's Green Dragon hot sauce
- Sour cream
Tostadas vs. Tortillas
Are you team tostada, flour tortilla, or corn tortilla? Honestly, they all work really well with this recipe. In fact, I usually do a combo.
I use El Milagro flour tortillas as the base, then add broken pieces of El Milagro tostadas right inside the taco for extra crunch, kind of like a cheesy gordita crunch situation, without fully committing to a hard shell taco that will probably break anyway 😂. You can absolutely use whichever shells you prefer!
Preparing the Tortillas
To slightly brown the flour taco shells, coat a large skillet with vegetable oil over high heat and allow the oil to get hot before adding the tortillas. Cook until golden brown. For my favorite combination, I lightly brown a flour tortilla and then add a piece of broken tostada inside for an extra crunch.
Assembling the Creamy Salsa Verde Chicken Tacos
To assemble the tacos like the ones pictured, I start with a lightly browned flour tortilla and spread on a thin layer of sour cream. Next add the rice, followed by the creamy salsa verde chicken. I then add shredded cheese on top of the hot chicken, followed by a spoonful of Trader Joe's Corn and Chile Tomato-Less Salsa, and a drizzle of Green Dragon Hot Sauce. I'll also tuck in a large piece of broken tostada for extra crunch.
What is the spice level of these Creamy Salsa Verde Chicken Tacos?
The creamy salsa verde chicken mixture itself is actually pretty mild once everything cooks down together. The salsa verde, green chiles, and cream cheese mellow out as they slow cook, giving the chicken more flavor than heat. Most of the spice in this recipe really comes from the Trader Joe's Green Dragon Hot Sauce, which makes it easy to adjust.
Can I use chicken breasts only in this recipe?
Absolutely. Chicken breasts work really well in this recipe and stay extra tender and juicy in the slow cooker. You can also use all chicken thighs instead if you prefer darker meat, but I personally like using a combination of half and half for the best texture and flavor!
Storing the Tacos & Leftovers
Store leftover creamy salsa verde chicken in an airtight container in the refrigerator for up to 4 days. The flavors honestly get even better the next day, which makes this recipe perfect for meal prep. Reheat the chicken on the stove or in the microwave. Then use it for tacos, burrito bowls, nachos, quesadillas, or easy rice bowls throughout the week.
More Easy Taco Recipes
If you love an easy taco recipe as much as I do, there are plenty more taco nights to add to your rotation. Try these other Binge Worthy Bites favorites: Easy Fish Tacos with Slaw, Hawaiian Chicken Tacos with Pineapple Salsa, Spicy Shrimp Tacos with Cilantro Garlic Refried Beans, Pineapple Pork Tacos Al Pastor, or Easy Chicken Tinga Tacos.
Crock Pot Creamy Salsa Verde Chicken Tacos
Equipment
Ingredients
Crock Pot Ingredients
- 1 package chicken breasts
- 1 package chicken thights
- 2 jars salsa verde
- 2 cans diced green chiles
- paprika to taste
- cumin to taste
- garlic powder to taste
- onion powder to taste
- salt and pepper to taste
- 1 block cream cheese
For Serving
- cooked rice
- flour tortillas I use El Milagro
- tostadas I use El Milagro
- Trader Joe's Corn and Chile Tomato-Less Salsa
- Trader Joe's Green Dragon Hot Sauce
- sour cream
- white cheese, shredded chihuahua or mozzarella
Instructions
- Add the chicken breasts and thighs to the crock pot.
- Pour the salsa verde and diced green chiles over the chicken.
- Season to taste with paprika, cumin, garlic powder, onion powder, salt, and pepper.
- Cover and cook on HIGH for 4 hours (on LOW for 8 hours), or until the chicken is fully cooked and shreds easily.
- Remove the chicken from the crock pot to shred it, leaving the sauce behind.
- Return the shredded chicken back into the sauce.
- Add the block of cream cheese and continue cooking for an additional 30 minutes, stirring until fully melted and creamy.
- Assembling the Tacos
- To assemble, start with your shell of choice.
- Optional: Quickly brown the tortillas in a pan with a little olive oil.
- Add the sour cream, rice, creamy salsa verde chicken, shredded cheese and a piece of broken tostada.
- Top with Corn and Chile Tomato-Less Salsa, Green Dragon Hot Sauce.
Notes
- Flour tortillas, corn tortillas, or tostadas all work great with this recipe.
- Adding broken tostada pieces inside the taco gives extra crunch, similar to a cheesy gordita crunch-style taco.
- I often mix the rice directly into the creamy salsa verde chicken before assembling.
- Leftovers reheat really well for meal prep throughout the week.
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