Slow-Cooker Chicken Tacos Recipe
Published May 05, 2020

Rebecca Clyde MS, RDN, CD
These tacos are bursting with bold flavors. Remove the seeds and membrane of the jalapeño if your family prefers a milder flavor, or just omit the jalapeño. Queso fresco is a mild, crumbly Mexican cheese that can be found in many major supermarkets. If you can't find it, feta is a good substitute.
Ingredients
2 teaspoons ground cumin
½ teaspoon salt
½ teaspoon black pepper
3 pounds boneless, skinless chicken thighs (about 12 thighs)
1 ½ tablespoons canola oil, divided
1 large onion, chopped
2 stalks celery, chopped
1 large carrot, peeled and chopped
1 medium jalapeño, sliced into thin rings (optional)
4 cloves garlic, minced
2 ½ cups salsa verde (green tomatillo salsa), divided
½ cup fat-free, reduced-sodium chicken broth
24 (6-inch) corn tortillas
½ cup crumbled queso fresco cheese
¼ cup fresh cilantro leaves
2 limes, cut into wedges (optional)
Directions
Before you begin: Wash your hands.
- In a small bowl, combine cumin, salt and pepper. Rub mixture evenly over chicken thighs. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of chicken; cook 3 minutes per side or until browned. Transfer to a 5-or 6-quart slow cooker. Repeat procedure with remaining chicken.
- Heat remaining ½ tablespoon oil in pan over medium heat. Add onion, celery, carrot, jalapeño and garlic; cook, stirring frequently, 5 to 7 minutes or until vegetables are tender and begin to brown. Transfer to slow cooker. Add 2 cups salsa and broth. Cover and cook on low 4 to 6 hours or until chicken shreds easily with a fork.
- Remove chicken to a large bowl using a slotted spoon; shred with 2 forks.
- Warm tortillas according to package instructions. Fill each tortilla with about ¼ cup chicken mixture, 1 teaspoon cheese, 1 teaspoon salsa and ½ teaspoon cilantro. Serve with lime wedges if desired.
Nutrition Information
Serving size: 2 tacos
Serves 6
Calories: 340; Total Fat: 14g; Saturated Fat: 3g; Trans Fat: 0g; Cholesterol: 80mg; Sodium: 620mg; Total Carbohydrate: 30g; Dietary Fiber: 4g; Sugars: 7g; Protein: 24g; Vitamin A: 25%; Vitamin C: 8%; Calcium: 6%; Iron: 8%.
Reviewed June 2013
Jessica Cox, RD, is a culinary nutritionist and chef based in Birmingham, Ala.