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Crock-Pot Green Chile Chicken Tacos

This easy yet super delicious chicken taco recipe can be made in your pressure cooker for a speedy weeknight dinner. Awesome for leftovers all you need is some chicken, your favorite prepared green salsa and few other pantry staples. A few splashes of white cooking white give these tacos whole other layer of flavor.

Course healthy, Main Course, Tacos
Cuisine Mexican, Tex-Mex
Keyword chilis, green salsa, salsa verde, tacos
Prep Time 15 minutes
Cook Time 20 minutes
Servings 8 tacos
Author Heather LaCorte

Ingredients

  • 2 lbs chicken breast, trimmed of fat
  • 1 teaspoon salt & pepper
  • 1 TBS olive or avocado oil
  • 1 onion quartered and sliced
  • 1/2 cup prepared salsa verde green salsa
  • 1/4 cup Holland House White Cooking Wine
  • 1 4.5 ounce can diced green chiles med or mild
  • 2 limes juice of
  • 2-3 cloves garlic

TACO TOPPINGS (Suggested)

  • finely shredded cabbage
  • shredded Cheese like a Queso Fresco, a mild Feta or Monterrey Jack
  • avocado slices or guacamole
  • diced tomatoes or pico de gallo
  • sliced radishes
  • sliced jalapenos
  • cilantro

Instructions

PREPARING THE CHICKEN

  1. Season the chicken breasts with pepper and salt. Set aside. Press the Brown/Sear button on your Crock-Pot Express Pressure Cooker and set it to 10 minutes.

  2. Drizzle the oil on the bottom of the pot and add the chicken. Sear on both sides until lightly browned (about 3 minutes per side) and then remove from pot and set aside on a plate. Add the sliced onions and saute for 2 minutes.

  3. Add the chicken back to the pot along with the rest of the ingredients. Switch settings to Manual Pressure and cook on HIGH for 20 minutes.

  4. When time is up, shred the chicken using two forks gently pulling the meat in opposite directions. You can do this right in the pot or on a plate. Once all the chicken is shredded give it a stir to evenly coat it in the green chile sauce.

  5. Tip: If your chicken is not fork-tender or isn't shredding easily it may need a few more minutes under pressure. Another 3 to 5 minutes should do the trick. Chicken breasts that are similar size will cook more evenly.

SERVING THE TACOS

  1. Place the chicken in a warmed corn or flour tortilla and then top with your favorite taco fixings. We love shredded cabbage or greens, queso fresco, diced tomato, and cilantro. Top with your favorite hot sauce and a squeeze of fresh lime to finish. Enjoy!

Recipe Notes

Using If you like dark meat chicken, substitute 1 pound of boneless skinless chicken thighs in place of breast meat and cook as directed. It will add another layer of rich flavor.

This recipe can easily be doubled or tripled and makes a great freezer meal.

Besides tacos the Green Chile Chicken leftovers makes a delicious filling for burritos, taco bowls, quesadillas or a protein filled topping for nachos. 

Short on time? Skip the browning step of the chicken and just pop all the ingredients into the pressure cooker pot. Set to 25 minutes on HIGH.