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A corn tortilla chicken taco topped with salsa and crumbled cheese, with another one behind it next to a square glass dish of chopped onion and a round glass dish of green salsa, with scattered chopped cilantro and lime wedges on a bright blue background.

Shredded Chicken Tacos with Roasted Salsa Verde

  • Author: Meghan Bassett
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


Homemade shredded chicken tacos are an easy dinner the entire family will love. Served with roasted tomatillo salsa verde, it’s a classic.



For the Chicken:

  • 2 large boneless, skinless chicken breasts (approx. 1 to 1 ½ lbs)
  • 1/4 tsp cayenne
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp red pepper flakes
  • 1/2 tsp dried oregano
  • 2 1/2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 1/2 cup chicken broth

For the Tacos:


  1. Stir together cayenne, garlic powder, onion powder, red pepper flakes, oregano, paprika, ground cumin, black pepper, and salt in a small bowl.
  2. Add chicken to an Instant Pot or slow cooker. Sprinkle over the homemade taco seasoning. Pour over chicken broth.
  3. For the Instant Pot, cook for 20 minutes on high pressure. Allow to release pressure naturally. For the slow cooker, cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
  4. Remove chicken from Instant Pot or slow cooker to a cutting board. Shred with two forks. Set aside and keep warm.
  5. While the chicken is cooking, make the roasted salsa verde. You can find the recipe here.
  6. Warm the tortillas. Top with chicken and roasted salsa verde. If you like, add pico de gallo, queso fresco, and cilantro, or your choice of toppings. Serve with hot sauce and lime wedges.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Tacos
  • Method: Slow Cooker, Broil
  • Cuisine: Tex-Mex

Keywords: tacos, chicken, tomatillo, salsa verde