Tacos for a crowd have never been easier! This slow cooker chicken recipe makes enough salsa verde-spiced pulled chicken for 16 tacos, so don't feel guilty about going back for seconds.

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Ingredients

Directions

  • Place chicken in a 3 1/2- or 4-qt. slow cooker. Stir in broth and half of the Tomatillo-Garlic Sauce (chill remaining sauce). Cover and cook on low 7 to 8 hours or high 3 1/2 to 4 hours.

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  • Remove chicken from cooker and shred using two forks. Pour cooking liquid into a bowl. Return chicken to cooker. Stir in remaining sauce and, if needed, enough of the cooking liquid to moisten chicken.

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  • Using a slotted spoon, fill tortillas with chicken mixture. Top with onion, avocado, and/or cheese.

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Nutrition Facts

289 calories, (5 g saturated fat, 2 g polyunsaturated fat, 5 g monounsaturated fat), 61 mg cholesterol, 518 mg sodium, 20 g carbohydrates, 2 g fiber, 3 g sugar, 22 g protein.

Tomatillo-Garlic Sauce

Ingredients

Directions

  • In a blender or food processor combine salsa verde, cilantro, lime juice, oil, garlic, and cumin. Cover and blend or process until smooth.

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