Crock Pot Creamy Salsa Verde Chicken Tacos
Easy creamy crock pot salsa verde chicken tacos with green chiles and cream cheese. Perfect for taco night or meal prep
Servings: 6
Equipment
- Crock Pot
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.