This photo shoot was a race against time to make sure I got it done before sleeping-angel-cutie-love bug-snuggle buddy-grandson #2 woke up and demolished my spread. Cute one year olds can be a little destructive. Not sure about the ones that aren’t cute, but they might like tearing things up too. Who knows….anyway….
See all the cuteness right here:
I promise there is chicken filling in the tacos, it’s just covered by all the toppings.
This easy recipe can be two to five ingredients, but if you just do the two ingredient version it won’t be creamy, which is not necessarily a bad thing at all. I do it often when I’m in a time crunch.
The two ingredient version is basically shredded chicken with jarred salsa verde stirred into it. I am not a fan of store-bought salsa at all, but salsa verde (tomatillo salsa) is a different story. Love it. And yes, I also make my own which is pretty easy too, but not as quick as opening a jar and pouring it over some shredded chicken. Sometimes you need quick and easy.
This time, though, I was doing my two ingredient thing, but I started adding some extra stuff and I loved it.
Creamy chicken verde taco meat gets its verde from jarred tomatillo salsa, it’s creamy from an avocado, and some extra freshness from lime and fresh cilantro. Fill crunchy taco shells or soft ones, your choice, then top them with all the fun stuff you want. I really like fried organic corn as a topping.
–I used 3 organic boneless, skinless chicken breasts and it took 1 (16-ounce) jar of salsa verde. This is going to depend on the size of your chicken breasts though.
–I used my slow cooker for hands-off cooking. I just put the chicken in the crockpot with nothing else until it was done, then I shredded it and returned it to the slow cooker and stirred in the rest of my ingredients.
–Loved these with crunchy corn tortilla taco shells, but soft taco shells are fine too. This filling would also be great in a quesadilla with Monterey Jack cheese.
- 3 boneless, skinless, chicken breasts
- 1 (16-ounce) jar green tomatillo salsa (salsa verde, I use organic)
- 1 avocado, peeled and seeded
- 3-4 tablespoons chopped fresh cilantro
- The juice of one lime
- Salt and pepper to taste
- Place the chicken in a slow cooker on low and cook until done, about 4 hours. Remove and let cool, then shred. Stir in salsa. Mash the avocado well (very well) and stir into meat. Stir in the cilantro and lime juice, then add salt and pepper to taste.
- Use for filling tacos and taco salads.