recipe

The best tomatillo chicken in the slow-cooker for tacos and burritos

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I’m a big fan of the slow-cooker and our family loves to have taco, burritos, salads and burrito bowls. It’s really the perfect mix because I can make the meat and have it be gluten and dairy-free while the kids can have it with a tortilla and cheese. I have a great beef taco meat recipe for the slow-cooker (seriously, try it, it always gets rave reviews) and was inspired by my sister’s recipe to make the best tomatillo chicken in the slow-cooker for tacos, burritos, salads and more.

The best tomatillo chicken in the slow-cooker for tacos and burritos

This tomatillo chicken is moist, fall-apart-tender and is full of flavor. Oh, and did I mention it’s super easy! The hardest part is finding the tomatillos at the grocery store (they are usually by the tomatoes and onions and have a brown paper husk on them).

The first step is to peel and wash the tomatillos so they look like mini-green tomatoes. This is approximately 2 pounds of tomatillos.

The best tomatillo chicken in the slow-cooker for tacos and burritos

Then, you cut them in halves or quarters, depending on how big they are. Place 1-2 pounds of boneless, skinless chicken breast on the bottom of the slow-cooker, then the tomatillos. Over the chicken, I put a chicken bullion cube, some cumin, garlic powder, salt and onion powder. If you like numbers, 2 teaspoons of cumin, 1 teaspoon of salt, and 1/2 teaspoon each of garlic and onion powder (or  use the real ones if that’s your thing). Turn on that slow-cooker for about 8 hours on low.

The best tomatillo chicken in the slow-cooker for tacos and burritos

Once the slow-cooker is done cooking, use forks to shred the chicken in the slow-cooker. The tomatillos will cook down and be soft and make the chick moist without adding any water.

The girls eat the chicken with typical taco fixings (lettuce, cilantro, beans and cheese). My favorite way is to make a burrito bowl, this time with romaine lettuce, brown rice, black beans, and topped with the tomatillo chicken, cilantro and avocado. Then I follow it with a squeeze of lime. There is so much flavor I don’t add dressing or anything else. Plus, it’s gluten and dairy free for me.

The best tomatillo chicken in the slow-cooker for tacos and burritos

What do you think? Will you enjoy this?

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5 from 1 vote

The best tomatillo chicken in the slow-cooker for tacos and burritos

Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins

Ingredients

  • 2 lbs tomatillos with husk removed and quartered
  • 1.5 pounds boneless skinless chicken breast
  • cumin
  • chicken bullion
  • garlic powder
  • onion powder
  • salt

Instructions

  • Place 1-2 pounds of boneless, skinless chicken breast on the bottom of the slow-cooker, then the tomatillos.
  • Over the chicken, I put a chicken bullion cube, some cumin, garlic powder, salt and onion powder. If you like numbers, 2 teaspoons of cumin, 1 teaspoon of salt, and 1/2 teaspoon each of garlic and onion powder (or use the real ones if that’s your thing).
  • Turn on that slow-cooker for about 8 hours on low.


THIS POST MAY CONTAIN AFFILIATE LINKS. I MAY EARN FROM QUALIFYING PURCHASES.

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8 Comments

  1. I use slow cooker shredded chicken in a lot of meals because it’s so easy. I’ll have to try with these ingredients the next time. Yum!

  2. pat chance says:

    this looks delicious – I printed a copy for Sherry too – both her and I get Chicken from Zaycon

  3. Now I’m hungry. I love the limey taste the tomatillos add. I want to try roasting them and making salsa. Yum!

  4. Leigh Anne Borders says:

    5 stars
    That looks delicious!

  5. Looks delicious! Thank you for the recipe

  6. I just got my first slow cooker, and I’m googling away for recipes. Ohh, this is exactly why I got it – I’m excited to try this! Looks so good!

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