I am transferring all of the recipes from my soon to be defunct food blog to this blog! Here's a good one!
There are lots and lots of slow cooker chicken tacos recipes out there, and I’ve tried a few. None of them are really bad, but I haven’t tried any that I thought were anything special.
Until now! (That sounds pretty over-dramatic, doesn’t it )
These are the winning-est slow cooker chicken tacos, PLUS I think there are a few factors that make them easily special.
First of all, salsa verde.
If you’ve watched any Dora the Explorer, you’ll know that verde is green! Salsa verde is made with tomatillos instead of regular red tomatoes. I’ve heard that Herdez makes some great salsa verde, but I’m partial to the World Table Roasted Tomatillo salsa. It’s made with tomatillos, roasted jalapenos, cilantro, and lime. It’s actually distributed by Walmart, so I’m pretty sure that’s the only place you can get it.
Also special? Instead of using chicken breasts, the recipe calls for chicken thighs. These tacos weren’t dry at all. I always think it’s weird when I’m eating a pulled chicken from the slow cooker and it manages to by dry even though it’s wet. Does that make sense to anyone but me?
The last special factor? The polblano pepper! I’ve had stuffed and fried poblanos at a Mexican restaurant before, but this was the first time I’ve bought one. I’m a fan. They aren’t too spicy…they just add a nice little kick! You should know that I’m a baby about spicy things, and I didn’t think this was too spicy at all.
After cooking the meat for 4-5 hours on low, you stir in some freshly squeezed lime juice and cilantro. I love these fresh additions at the end! Sometimes I feel like food that is slow cooked can have its flavors muddled and kind of dull, but the lime and cilantro perk this right up!
We enjoyed these as tacos with monterrey jack cheese, sour cream, salsa, and lettuce. I also had it on a salad with cubed jack cheese, black beans, and chopped tomatoes. I made an easy dressing by combining equal parts of sour cream and salsa verde. I would have added avocados to the mix if mine was ripe.
I also think this would be great on nachos or in white enchiladas!
Aaron and I loved these (the girls had cheese quesadillas…whomp whomp), and I plan on making them again. I’m also freezing the leftovers so I can defrost them for an easy dinner!