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.

Source: Better Homes and Gardens

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Credit: Brie Passano

Recipe Summary

prep:
20 mins
slow-cook:
7 hrs to 8 hrs(low) or 3 1/2 to 4 hours (high)
Servings:
16
Yield:
16 sandwiches (4 cups chicken mixture)
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Salsa Verde Pulled Chicken

Ingredients

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Directions

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  • 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.

Nutrition Facts (Salsa Verde Pulled Chicken)

289 calories; total fat 13g; saturated fat 5g; polyunsaturated fat 2g; monounsaturated fat 5g; cholesterol 61mg; sodium 518mg; potassium 451mg; carbohydrates 20g; fiber 2g; sugar 3g; protein 22g; trans fatty acid 0g; vitamin a 318IU; vitamin c 7mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 8mg; vitamin b6 1mg; folate 58mcg; vitamin b12 0mcg; calcium 224mg; iron 2mg.

Tomatillo-Garlic Sauce

Ingredients

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Directions

Instructions Checklist
  • 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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