Slow Cooker Tomatillo Chicken Soft Tacos . . .juicy, shredded chicken in a creamy, delicious sauce. These are absolutely amazing! Not just for tacos, use this for enchiladas, burritos or salads.
When I made these Slow Cooker Tomatillo Chicken Soft Tacos for the first time several weeks ago, I think we all had our socks knocked off. I knew from watching my boy’s faces after taking their first bite that I’d nailed it with dinner that night.
I’ve made them two more times since and they still knocked our socks off.
There is nothing fancy about them, no weird ingredients in them . . .they are just simple and delicious.
In takes about 5 minutes to throw everything into your slow cooker and in about 5 hours you will have the most amazing soft chicken tacos ever.
Dinners just don’t get any easier.
These tacos have a little bit of a kick, but not too much. They flavor is just perfect! The sour cream tomatillo sauce was something I threw together last minute, trying to use up the last little bit of salsa I had left in the jar. It too was a big hit and made the tacos even more fabulous. Feel free to use your favorite kind of tortilla or taco shell. I just love the flavor of corn tortillas, so that’s what I chose to use.
You definitely need to try these. I pinky promise they will become one of your favorite meals.
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Tomatillo Chicken Soft Tacos
- Total Time: 5 hours 15 minutes
- Yield: 10 to 12 servings 1x
Ingredients
- 1 cup jarred tomatillo salsa or salsa verde
- 2 poblano peppers, stemmed, seeded, and chopped
- 1/4 teaspoon dried oregano
- Salt and pepper
- 4 boneless, skinless chicken breasts
- 1/4 cup minced fresh cilantro
- 2 tablespoons lime juice
- 12–14 corn tortillas (or hard shell if you prefer)
- Avocados for garnish (optional)
Sour Cream Tomatillo Sauce:
- 1/4 cup sour cream
- 3 tablespoons Tomatillo salsa
- Juice of one lime
Instructions
- Combine salsa, poblanos, oregano, 1/2 tsp. salt, 1/2 tsp. pepper in slow cooker, mix until combined. Season chicken breasts with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4-5 hours on low.
- Shred chicken into bite-size pieces. Stir in cilantro and lime juice and season with salt and pepper. Serve in warm tortillas and drizzle with sour cream sauce.
- To make sauce: combine ingredients and mix well.
- Prep Time: 15 mins
- Cook Time: 5 hours
- Category: Main Dishes
Recipe Source: Adapted slightly from America’s Test Kitchen Slow Cooker Revolution Volume 2
Sounds easy and good!
Approximately how many tacos did you get from this? We are a family of six – triplets (BBG are 14) and another girl (16). Wondering if I should double the recipe.
I got about 12 tacos, but that was using small corn tortillas. If you want to use bigger tortillas, I would definitely double it. My boys, who aren’t always the biggest eaters, each had two tacos. If you double it and have leftovers they are just as yummy the next day. Hope that helps.
Thanks!
These look delicious! Looks like I will be going to the store tonight so I can make these for dinner tomorrow!
Hi! I’m just now finding your site and going through everything; it all looks deliscious! Have you tried adapting this recipe for the instant pot? If so, can you post? (or did I miss it?)
Hi Krista! I’m so happy you found my site. I have not made this recipe in the instant pot, but it could easily be done. Just follow the directions for mixing all the ingredients and seasoning your chicken breasts, then I would cook it on high pressure for 8 minutes if the chicken is not frozen, 12 minutes if it is frozen. Then do a natural release for about 10 to 15 minutes. Then shred the chicken then stir in the cilantro and lime juice and season with salt and pepper if needed. Let me know if you give this a try. I hope you keep coming back and I would love to hear from you anytime you make anything on my site.