It's currently raining outside and Damian is napping, which is incredible because 3 weeks into this little guy joining us we are finally starting to get into some actual rhythms! Hooray! Up until this point it's been FULL ON as you could imagine. Limited sleep, breastfeeding on demand, taking care of a kindergartener, a house and a biz...I guess my initial thoughts of "I just need a week or two to calibrate!" were overly optimistic and rather unrealistic lol
So things with my content and biz have naturally taken a bit of a back seat while I ensure tiny humans are surviving. Even the most basic things like feeding myself, staying hydrated and showering have been really challenging. Case and point: as I type I am microwaving leftovers, having a bite or two between sentences, and trying to finish my first glass of water since the morning (it's now 1pm lol). sigh!!!
But somehow we are getting through it with the help of family, friends and neighbours who've been so gracious with us. I'm seriously so grateful!
And even though I am removing all pressure to stick to my normal timelines for delivering content, I was sooooooo dying to get this recipe up on here because it is just THAT good!
We've tested and made this recipe 3-4x in the last 6 weeks because we all love it that much. And if you enjoy Mexican dishes, this will be on repeat at your place too. Especially since it's also SO easy to put together!
You literally throw chicken breasts and all the seasonings into the slow cooker, set it, and forget it until dinner time. Um hello, perfect meal prep for a mom with newborns (and pretty much any other person who likes to save time)!
I hope you try this, seriously, and if you do be sure to let me know your thoughts in the comments below. I LOVE hearing that you tried one of our recipes and your feedback helps me keep creating more of what you love :)
Enjoy and happy weekend!
Slow Cooker Salsa Verde Chicken Tacos
Prep Time: 20 min
Cook time: 4hr 20min
Total time: 4hr 40min
Makes: 6 servings
Slow cooker ingredients:
1 kg boneless skinless chicken breasts
1 tablespoon olive oil
1 cup mild salsa verde
1/3 cup honey
1/2 cup lime juice (about 4 limes)
1/4 teaspoon chilli powder*
1 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 teaspoon black pepper
Tacos + Toppings:
18 corn tacos
romaine lettuce leaves, chopped
1-2 tomatoes, diced
Monterey Jack cheese, shredded
2 avocados, diced
5% sour cream
Drizzle chicken breasts with olive oil and place in the bottom of your slow cooker. Add all of the remaining Slow Cooker ingredients and cook on high for 3-4 hours or on low for 6-7 hours or until chicken is tender enough to shred with forks.
Using 2 forks, pull apart the chicken until it shreds. It will absorb most of the liquid in the slow cooker. Let it cook for another 10 minutes while you prep the tacos and toppings.
Heat your oven to 325°Fahrenheit and warm the tacos for ~5 minutes, or per instructions on the box.
While tacos heat up, prep the toppings: wash and chop some romaine, dice the tomatoes, shred the cheese, and dice the avocados. Set aside for everyone to build their tacos.
Serve it up: build each taco with: 2 tablespoons chicken, 1 teaspoon sour cream, 1 teaspoon tomatoes, 1 tablespoon avocado, and a sprinkle of cheese and romaine ( 1 serving = 2-3 tacos)
MAKE IT KID-FRIENDLY: Omit chilli powder or use sparingly. You can always add more heat to your own individual tacos after.
WHAT IS SALSA VERDE? It's salsa made from the green tomatillo. You can find jars of this in the Mexican section of major grocery stores.