Description
Restaurant-level flavor with juicy chicken in zesty tomatillo sauce, topped with creamy cilantro lime crema. Ready in under an hour using a slow cooker or Instant Pot for convenience. Perfect for quick meals or meal prep.
Ingredients
2 lbs chicken thighs or breasts, boneless
1 ½ cups salsa verde (store-bought or homemade)
1 tsp ground cumin
1 tsp garlic powder
To taste salt and black pepper
12 corn or flour tortillas (gluten-free option available)
8 oz sour cream (or oat milk yogurt + turmeric as a substitute)
½ cup fresh cilantro (including stems)
2 tbsp fresh lime juice
1 garlic clove
Optional: queso fresco, crumbled, and thinly sliced red onion
Instructions
Pat chicken dry and season both sides with cumin, garlic powder, salt, and pepper
For slow cooker: Place chicken in the slow cooker, add salsa verde; cook on low for 4-6 hours
For Instant Pot: Sauté 1 chopped garlic clove in 1 tbsp butter for 1 minute; add chicken and seasonings, then cook on high pressure for 10 minutes. Quick release, stir in remaining salsa verde, and shred chicken
Blend cilantro lime crema ingredients (cilantro, lime juice, garlic clove, salt) until smooth
Warm tortillas in a toaster oven, oven, or air fryer until crispy
Fill tortillas with shredded chicken, drizzle salsa verde, and top with cilantro lime crema and optional garnishes
Notes
Use gluten-free tortillas for a gluten-free version
Toast tortillas for crispiness using a toaster oven or air fryer
Substitute sour cream with oat milk yogurt + turmeric for a dairy-free or lighter option
Queso fresco can be replaced with crumbled halloumi or feta (check for non-pork rennet alternatives if needed)
Save leftovers in an airtight container for up to 4 days
- Prep Time: 5
- Cook Time: 15
- Category: Dinner
- Method: Slow Cooking, Pressure Cooking
- Cuisine: Mexican-American fusion