Print

Flavorful Shredded Chicken Tacos Recipe with Easy Tangy Verde Sauce

shredded chicken tacos - featured image
Print Recipe

These shredded chicken tacos feature tender slow-cooked chicken paired with a tangy verde sauce made from fresh tomatillos and herbs. Perfect for quick weeknight dinners or casual gatherings, they offer bold flavors with simple ingredients.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs
  • 1 small onion, roughly chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder (adjust to taste)
  • Salt and freshly ground black pepper, to taste
  • 1 cup chicken broth or water
  • 6 medium tomatillos, husked and rinsed
  • 1 small jalapeño, seeded or with seeds for more heat
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1/4 cup water
  • 1 small garlic clove
  • 1/2 tsp salt, adjust as needed
  • Optional: 1 tbsp olive oil
  • 8 small corn or flour tortillas
  • 1/2 cup diced red onion
  • Fresh cilantro leaves
  • Crumbled queso fresco or shredded cheese (optional)
  • Wedges of lime

Instructions

  1. Season the chicken thighs with salt, pepper, cumin, smoked paprika, and chili powder. Rub the spices in well for even flavor.
  2. Optional: In a hot skillet with a little oil, sear the chicken thighs 2-3 minutes per side until golden brown to add depth of flavor.
  3. Place the seared or raw chicken thighs in a slow cooker or Dutch oven. Add chopped onion, minced garlic, and chicken broth. Cover and cook on low for 4-5 hours or high for 2-3 hours until chicken is tender and shreds easily.
  4. While the chicken cooks, combine tomatillos, jalapeño, cilantro, lime juice, water, garlic, and salt in a blender. Blend until smooth. Taste and adjust salt or lime juice as needed. Add olive oil if desired for a silkier sauce.
  5. Remove chicken from the cooker and shred with two forks or tongs. Return shredded chicken to the cooker or pot and mix with about half of the verde sauce to infuse flavor.
  6. Heat tortillas in a dry skillet over medium heat until soft and pliable, about 30 seconds per side. Keep warm wrapped in a clean towel.
  7. Assemble tacos by spooning shredded chicken onto warm tortillas, drizzling with extra verde sauce, and topping with diced red onion, fresh cilantro, and cheese if using. Serve with lime wedges.

Notes

If the verde sauce is too thick, thin with a splash of water. Keep an eye on the chicken broth level during slow cooking and add more if needed. For juicier chicken, use thighs instead of breasts. The sauce can be made ahead and stored in the fridge. Warm tortillas properly to keep them soft and flexible.

Nutrition

Keywords: shredded chicken tacos, verde sauce, tomatillo sauce, slow cooked chicken, easy tacos, Mexican recipe, taco night

Find it online: https://hungermind.com/flavorful-shredded-chicken-tacos-recipe-with-easy-tangy-verde-sauce/