Ingredients
Equipment
Method
Instructions
- Place chicken thighs in a slow cooker or Instant Pot. Cover them with salsa verde and season with salt and cumin for a flavorful base.
- In the slow cooker, set it on low for 4-6 hours until chicken is tender. If using the Instant Pot, cook on high pressure for 15 minutes for quick results.
- In a bowl, mix together sour cream, lime juice, and chopped cilantro to create the crema.
- Once cooked, shred the chicken using two forks, mixing it with the leftover salsa verde juices for added flavor.
- Warm tortillas in a dry skillet over medium heat until slightly charred and soft.
- Fill each tortilla with the shredded chicken, top with cilantro lime crema, and add any extra toppings you love.
Nutrition
Notes
Serve optional sides like roasted broccoli for a nutritious balance.
