Slow Cooker Green Chili Shredded Chicken Tacos
Everyone loves tacos. If you dont, well.. you wouldn’t be reading this. Being from the midwest, we really didn’t have a lot of options to get good Mexican food or tacos. We definitely had authentic Mexican restaurants, but you had to seek them out and there was a good chance it wasn’t around the corner. When I moved to Texas, I was in taco heaven.
Everyone’s heard of tex mex, but honestly, even after moving there I don’t REALLY know the difference between Ohio Mexican food and Texas Mexican food and if you ask anyone in Texas, they’ll say “It’s just better.” But what I did notice a difference of is the abundance of taco joints! I cant even name a taco place off the top of my head in Ohio besides Taco Bell and Chipotle. And in the midwest, Chipotle is the king of Mexican food. It’s like crack. In Texas, it probably wouldn’t rank in the top ten for Mexican fast food chains.
BUT, one thing we (Ohioans) have that Texas people don’t have is WALKING TACOS, my go to concession stand snack! In fact, most Texans I’ve talked to don’t even know what the heck it is, and when I tell them they have a disgusted look on their face. It’s probably because they’re too good for our ground beef crunched up in a Doritos bag eaten with a plastic fork, but they are seriously missing out!
Tacos are literally sold everywhereeeeee in Texas… the dozens of different taco joints, food trucks, gas stations, airports. There isn’t many places you can’t get your hands on a taco. I was so fascinated that I started taking pictures of the different taco restaurants and signs. If it wasnt for the fact that we unexpectedly moved out of Texas a couple months after I started this little hobby, I’d have probably a hundred photos.
We ended up having to move to Michigan for awhile for my fiances job and it was then that we realllly started to miss good Texas tacos. I started making these slow cooker tacos once a week. The recipe is an adaption of a similar recipe I found for cilantro chicken tacos by Belle of the Kitchen. I use my own homemade taco seasoning, add some diced green chilis, jalapeños, and onion, depending on the salsa I use. If the salsa is already heavy in onion (check the label or just taste it), I leave the diced onions out. If you dont like onions, just eliminate it.
I use both diced green chili and jalapeños in my shredded chicken taco recipe. What’s the difference between the two? I never really knew. I always used canned green chilis in recipes because it was easier, but it never gave the kind of heat that jalapeños bring to dishes. So after a quick Google search, I learned that jalapeño peppers is in the green chili family, along with Anaheim and Cayenne. The canned green chilis you buy from the store usually contain just the Anaheim peppers, which is why you get the flavor, but not the jalapeño heat.
Slow Cooker Green Chili Chicken Tacos
- 2 lb boneless chicken breasts
- 2-3 tbsp taco seasoning
- 1 16 oz jar salsa
- 1/2 cup diced onion
- 1 can diced green chilis
- 1/2 cup chopped cilantro
- 1-2 diced jalapenos
- 1/4 cup lime juice
Place chicken breast in the bottom of your slow cooker.
Add taco seasoning to chicken.
Add all other ingredients.
Cook on low for 6-7 hours.
Using tongs or forks, shred chicken inside slow cooker Chicken should shred easily. Mix shredded chicken in with the rest of the contents and serve on tortillas.
Garnish with optional cilantro, avocado, cheese, and beans.