Ingredients
Chicken and Sauce
- 2 pounds boneless skinless chicken breasts
- 1 cup salsa verde
- 8 ounces diced green chiles
- 1/4 cup sour cream
- Pink salt, to taste
- Cracked black pepper, to taste
Toppings and Serving
- Low carb tortillas
- Chopped white onion
- Chopped tomato
- Sliced jalapeno
- Sliced radish
- Queso fresco cheese, crumbled (can substitute mild feta or goat cheese)
- Chopped cilantro
Instructions
- Cook Chicken: Place the chicken breasts, salsa verde, diced green chiles, salt, and pepper in the slow cooker. Cover and cook on high for 4 hours or low for 8 hours until the chicken is tender and fully cooked.
- Shred Chicken: Allow the cooked chicken to cool slightly, then remove from the slow cooker and shred using two forks.
- Prepare Sauce: Remove all but 1 cup of the cooking liquid from the slow cooker. Stir in the sour cream to create a creamy green chile sauce.
- Combine Chicken and Sauce: Return the shredded chicken to the slow cooker and stir well to coat the chicken completely with the creamy green chile sauce. Replace the lid to keep warm.
- Assemble Tacos: Fill low carb tortillas with about 1/2 cup of the green chile chicken mixture. Top with chopped white onion, tomato, sliced jalapeno, sliced radish, queso fresco, and chopped cilantro as desired. Serve immediately.
Notes
- Use low carb tortillas to keep this recipe lower in carbohydrates.
- Adjust the heat level by adding or omitting jalapenos and using mild or hot green chiles.
- To make this recipe dairy-free, substitute the sour cream with a plant-based alternative or omit it.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For extra flavor, garnish tacos with a squeeze of fresh lime juice before serving.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Low Carb
