These delicious shredded chicken green chili tacos are full of flavor – only one pot and simple ingredients for the most delicious tacos ever! Great in burritos, enchiladas, salads, and more!
These slow cooker shredded chicken green chili tacos have been on my site for a very long time— until I went send a friend to it one day, and realized the post isn’t there anymore!
I originally posted it 4 or 5 years ago – and somewhere along the line it got lost. Well, no matter anyways, because MAN were my photos ugly back then!
I decided to make this recipe again this weekend, and knew I needed to update it here, because this is one of my favorite chicken recipes of all time – and it is SOOOO easy!
These tacos are full of my favorite flavors from growing up in Southern California and Colorado – in the fall, I love to eat these with fresh roasted hatch green chilis – the smoky, slightly tangy flavor is perfection with shredded chicken.
These chicken tacos really celebrate latin flavors – fresh, delicious ingredients, cooked simply, in a way that is perfect to share with the people you love.
A photo posted by Courtney | Food & Travel ? (@sweetcsdesigns) on
As for the tacos themselves, I use fresh uncooked tortillas (simply place them in a warm pan and cook for a few minutes on each side until soft- they are SO much more delicious than the dry kind you find already made.)
I then layer black beans, a little shredded cheese (don’t go overboard here – we’re going for the deliciously fresh flavors and don’t need to drown the tacos in cheese!), and then top with diced tomatoes, fresh cilantro, and some crema.
These tacos are perfect for a dinner party – you can easily prepare the meal ahead of time and get all of the fixings out, and encourage guests to make their own tacos.
These are meant to be shared with people you really love – and because they are SO easy to make, you’ll have a lot more time to spend with them instead of slaving in the kitchen!
Just look at how bright and colorful these tacos are – couldn’t you just dive in?? I hope you enjoy this recipe as much as I do!
- 2 chicken breasts
- 1 can (8oz) diced tomatoes with green chilis
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp cayenne papper
- 1 tsp smoked paprika
- 1 tbsp garlic powder
- 6 oz water
- Add ingredients to a pot, stir to mix spices and tomatoes.
- Cover pot and cook on low on the stovetop for 2-2½ hours, until chicken is cooked through.
- When chicken is cooked to 170 degrees internally, remove from pan with tomatoes and liquid, and place into a large bowl of a stand mixer.
- Add the paddle attachment and turn on medium low and spin until chicken is shredded, about 2 minutes- it helps if the chicken is still extremely hot, it makes it shred more easily.
- When shredded, remove from mixer and add to tacos, enchiladas, burritos, salads, or in sandwiches!
