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These street tacos are made with tender shredded chicken that is slow-cooked in a creamy salsa verde sauce. This recipe is perfect for busy nights!
For a variation, also try our Salsa Verde Chicken over rice.
Salsa Verde Chicken Street Tacos
Salsa verde chicken street tacos are a delicious, easy to make recipe that will add some variation to your taco meals. This recipe includes options for cooking in the crockpot or the Instant Pot. For this dish, you will only need a few ingredients: chicken breasts, salsa verde or tomatillo sauce, cream cheese, corn tortilla street tacos, and a couple of added spices. The best part of this easy taco recipe is it can be quickly placed in a crockpot before you leave for the day, the tacos can then be quickly assembled, and a DELICIOUS meal is ready to go when you are!
My family absolutely LOVED this street taco recipe and will definitely be one we put on repeat! With our busy schedule of kids running to various practices, it’s nice to have a meal ready to go with very little effort, so tossing this in the crockpot before work and having dinner ready before heading to practice is perfect for us. The bonus is it tastes AMAZING as well and really hits the spot. Also, it can stay warm in the crockpot which is wonderful for flexible eating times for all family members even with the hectic schedules. Who doesn’t LOVE a great tasting street taco!
How to Make Salsa Verde Chicken Street Tacos
For the Crockpot:
Start by placing the chicken, salsa verde, cream cheese, garlic powder, onion powder, cumin, and salt and pepper into a crockpot and place the lid on.
Next, cook in crockpot on high for 4-6 hours or low for 8-10 hours.
Finally, shred the chicken with a couple of forks and spoon over some corn tortilla street tacos. Top with cilantro, avocado, shredded Mexican cheese, or any of your other favorite taco toppings and enjoy!
For the Instant Pot:
Start by pouring salsa verde onto bottom of Instant Pot. Next, place chicken, garlic powder, onion powder, cumin, and salt and pepper over the top.
Seal the lid to the Instant Pot and cook on HIGH pressure for 20 minutes with a natural or a quick release.
Next, shred the chicken with a couple of forks, add cream cheese, and sauté for about 5 minutes until cream cheese can easily be mixed in.
Lastly, spoon the chicken over some corn tortilla street tacos. Top with cilantro, avocado, shredded Mexican cheese, or any of your favorite taco toppings and enjoy!
Salsa Verde Chicken Street Tacos
These street tacos are made with tender shredded chicken that is slow-cooked in a creamy salsa verde sauce. This recipe is perfect for busy nights!
- 2 lbs chicken breast
- 1 16 oz jar mild salsa verde
- 1 8 oz pkg. cream cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- salt and pepper (to taste)
- 1 pkg corn tortilla street tacos
Toppings:
- avocado
- cilantro
- shredded Mexican cheese
For the Crockpot:
Place the chicken, salsa verde, cream cheese, garlic powder, onion powder, cumin, and salt and pepper into a crockpot and secure the lid.
Cook in crockpot on high for 4-6 hours.
Shred chicken and place on street tacos.
Add favorite toppings including avocado, cilantro, and Mexican cheese, and enjoy!
For the Instant Pot:
Pour salsa verde into bottom of Instant Pot. Next, place chicken, garlic powder, onion powder, cumin, and salt and pepper over the top.
Seal lid and cook on HIGH pressure for 20 minutes with a natural or quick release.
Shred the chicken with a couple of forks, add cream cheese, and sauté for about 5 minutes until cream cheese can easily be mixed in.
Spoon the chicken over some corn tortilla street tacos. Top with cilantro, avocado, shredded Mexican cheese, or any of your favorite taco toppings and enjoy!
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