So, this past week has been crazy. My cute sister Diana bought a house just a quarter of a mile down the road from us and we have been non-stop cleaning, gutting, painting and getting her house ready for their family to move in. We were thrilled that she lived less than a mile away, but are even more thrilled that they are now even closer! With all of our crazy projects I have not been great at blogging number one, but that also means I am doing house projects instead of making dinner. This past week Diana has been awesome at throwing in crock pot meals every morning before she goes to work on the house and I have laughed that she has fed MY family dinner several times this week when she is the one with the crazy life of packing. When she fed me these Chicken Verde Tacos I thought for sure these took her all day to make. However, she told me the recipe and how simple it was (and how delicious they were!) and I had to grab her camera, snap and photo and share these with you. They seriously taste like she simmered the verde all day, slaved over cutting up vegetables, and I was shocked that this verde only has FIVE ingredients (hello! I never make anything with five’s pretty much against my religion 🙂 However, these tacos had enough flavor that I wasn’t missing anything more fancy. These were perfect, simple and great for a busy night with lots to do!

Slow Cooker Verde Tacos
  1. 16 oz. jar of LaVictoria Salsa Verde
  2. 4 boneless skinless chicken breasts (you can throw them in frozen, just add a little more cooking time)
  3. 2 garlic cloves (or you could even use garlic powder if you want)
  4. Juice of 1 lime
  5. 2 t. cumin
  1. Corn tortillas
  2. Shredded cheese
  3. Sour cream (optional)
  4. Cilantro (garnish)
  5. Juice of fresh lime (optional)
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  1. In a crock pot, place the verde, garlic cloves, lime and cumin. Stir around until combined. Throw in the chicken breasts and cover with the verde. Cook on high heat for 5-6 hours or low for 6-8 hours. Once chicken is able to shred, shred the chicken and return to the sauce. When ready to serve the tacos, heat a flat griddle and place the tortillas on them. Sprinkle each with some cheese and cook until the cheese is melted. When they are slightly crispy and the cheese is melted, add a few tablespoons of verde/chicken and top with cilantro, sour cream and a squeeze of lime. You can also add diced tomatoes and shredded lettuce to the tacos if you would like.
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