Description
Tender, slow-cooked chicken thighs infused with tangy salsa verde are finished on a high-heat grill for a smoky, charred exterior, served with a fresh cilantro lime crema.
Ingredients
Scale
- 2.5 to 3 lbs boneless, skinless chicken thighs
- 2 cups salsa verde (tomatillo salsa)
- 1/2 cup low-sodium chicken broth
- 1 large yellow onion, sliced into thick half-moons
- 4 cloves garlic, smashed
- 1 teaspoon ground cumin
- 1/2 cup cilantro stems, chopped
- 1 cup full-fat sour cream
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh lime juice
- 1/2 cup fresh cilantro leaves, packed
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 12–16 flour or corn tortillas
- Optional toppings: diced white onion, crumbled cotija cheese, sliced radishes, lime wedges
Instructions
- Slice the onion, smash the garlic, and chop the cilantro stems.
- Place chicken thighs in the bottom of a 6-quart slow cooker.
- Scatter onion, garlic, and cilantro stems over the chicken.
- Pour in salsa verde and chicken broth; sprinkle with cumin.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken is fork-tender.
- Transfer chicken to a bowl and drain excess liquid (reserve some for flavor).
- Shred chicken using two forks and mix in the cooked onions and garlic.
- In a blender, combine sour cream, Greek yogurt, lime juice, garlic powder, salt, pepper, and fresh cilantro leaves. Blend until smooth.
- Preheat grill to medium-high heat (400-450°F).
- Place shredded chicken in a foil boat or basket on the grill for 5 minutes to char and smoke.
- Brush tortillas with oil and grill for 30-60 seconds per side until charred.
- Assemble tacos with chicken, crema, and desired toppings.
Notes
Drain the chicken well before grilling to prevent soggy tacos. Use a foil boat for the shredded chicken on the grill to keep it from falling through the grates. The crema should be made fresh as it does not freeze well. Corn tortillas are recommended for authenticity but flour tortillas work for a softer texture.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco with chicken,
- Calories: 320
- Sugar: 4
- Sodium: 650
- Fat: 14
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 3
- Protein: 22
Keywords: crockpot chicken, salsa verde tacos, cilantro lime crema, slow cooker recipes, grilled chicken tacos, mexican dinner, meal prep