5.0 from 3 votes
Slow Cooker Chicken Tomatillo Tacos
Slow cooked with homemade roasted salsa verde, Chicken Tomatillo Tacos are a great dinner for busy schedules.Roasted Tomatillo Salsa adapted from Tyler Florence, Slow Cooker Chicken Tacos Inspired by Serious Eats
Prep Time
15 mins
Cook Time
4 hrs 15 mins
Total Time
5 hrs
Servings: 6 to 8 servings
Calories: 251 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
Roasted Tomatillo Salsa
- 1-1/2 pounds tomatillos , husked, rinsed, and cut in half
- 1 medium white onion , peeled and cut into large chunks
- 4 garlic cloves , unpeeled
- 2 Jalapeno peppers , halved and seeded*
- 1 tablespoon vegetable or olive oil
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/2 cup cilantro leaves
- 1 tablespoon fresh lime juice
Chicken and Tacos
- 2-1/2 pounds boneless, skinless chicken thighs
- kosher salt and freshly-ground pepper
- 12 corn tortillas
- toppings, such as including lime wedges, thinly-sliced red onion, sliced avocado, and sour cream
Instructions
Make the Roasted Tomatillo Salsa
- Preheat oven to 400 degrees F with rack in the center position. If desired, line a baking sheet with foil for easy cleanup. Toss tomatillos, onion, garlic, and jalapeño peppers with olive oil on the baking sheet. Flip tomatillos and jalapeños so they are cut-side down. Roast until tomatillos are browned and onions and jalapeños are soft about 25 minutes. Let cool slightly and squeeze the roasted garlic from the cloves, discarding the skins.
- Transfer roasted tomatillo mixture, including any juices that have accumulated on the baking sheet, to a blender or food processor. Add cumin, salt, cilantro, and lime juice, and pulse until the salsa is combined and is to your preferred consistency (I prefer leaving mine a little on the chunky side).
Cup of Yum
Make the chicken and serve
- Season chicken thighs with salt and pepper. Place in the slow cooker and toss with 1 cup roasted tomatillo salsa, reserving the rest for garnishing the tacos (or eating with chips!). Cover and cook on low for 4 hours, until chicken is tender.
- Remove thighs from the slow cooker and shred, using two forks, or the paddle attachment on your stand mixer. Cover to keep warm.
- Transfer cooking liquid to a small saucepan (or place your slow cooker insert directly on the stove, if your specific model allows this), and simmer over medium heat until reduced to 3/4 to 1 cup, about 15 minutes, stirring occasionally.
- Toss shredded chicken with enough sauce to coat, re-warming the chicken as needed if it has cooled.
- While the sauce is reducing, warm corn tortillas in a dry skillet until lightly-browned. To serve, fill each taco with shredded chicken and top with a squeeze of fresh lime juice, a dollop of the reserved tomatillo salsa, sour cream, red onion, and avocado.
Notes
- *Seeding the jalapeños will produce a mild salsa. For a spicier version, skip the seeding, or use a hotter pepper variety to your preferred heat level, such as serranos.
Nutrition Information
Calories
251kcal
(13%)
Carbohydrates
28g
(9%)
Protein
18g
(36%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
71mg
(24%)
Sodium
481mg
(20%)
Potassium
448mg
(13%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
210IU
(4%)
Vitamin C
13mg
(14%)
Calcium
66mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 251
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 18g | 36% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 71mg | 24% |
| Sodium | 481mg | 20% |
| Potassium | 448mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 13mg | 14% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.