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

Tomatillo-Garlic Sauce

Ingredients

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Directions

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  • 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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