Crock-Pot Tomatillo Chicken Tacos

Crockpot Tomatillo Chicken TacosThis recipe so easy and so good!  This is a great one to use of you are entertaining guests and don’t have a whole lot of time to slave over the stove!


1 cup jarred tomatillo salsa

2 poblano chiles, stemmed, seeded and chopped

1/4 teaspoon dried oregano

salt and pepper

3 pounds bone skinless chicken breasts

1/4 cup fresh chopped cilantro

2 tbsp. fresh lime juice

12-18 (6-inch) flour or corn tortillas, warmed

Combine salsa, chilies, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper in crock-pot.  Nestle chicken into sauce.  Cover and cook until chicken is tender, about 4-5 hours.  Shred chicken and add cilantro and lime juice.  Check seasonings and serve with lettuce, tomatoes, avocado, sour cream and cheddar cheese if you like!

Emily Saddler

Emily is first a wife to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “The Organic Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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