Slow Cooker Tomatillo Salsa Roja Chicken Tacos

Slow Cooker Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker.  These are so easy to make and perfect for feeding a crowd!

Course Main Course
Cuisine Mexican
Servings 8


For the tomatillo salsa roja

  • 6 ounces tomatillos husked
  • 1/4 cup chopped onion
  • 1/2 teaspoon minced garlic
  • 1 jalapeno pepper chopped
  • 1 tablespoon cilantro
  • 1 tablespoon lime
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1 teaspoon salt
  • pinch of pepper
  • 1/4 cup water
  • 1 chicken bouillon cube
  • 7 oz can of La Morena Red Mexican Sauce

For the Slow Cooker Tacos

  • Tomatilo Salsa Roja that you made above
  • 2 pounds skinless boneless chicken breast - cut in half
  • 1 cup dry black beans
  • 8 oz frozen corn
  • 1/3 cup of La Morena Pickled Jalapeno Peppers - drained


  • Tostadas

Toppings of Choice

  • Shredded Cheddar Cheese
  • Diced Tomatoes
  • Lettuce
  • Sour Cream
  • Avocado
  • Cilantro


To make the salsa

  1. Place all ingredients except bouillon cube and Red Mexican Sauce in a blender. Blend until everything is combined and is salsa consistency.
  2. Pour salsa verde into saucepan and heat on medium high heat. Bring to a boil.
  3. Add bouillon cube and Red Mexican Sauce and stir into salsa verde.
  4. Once boiling simmer for 15 minutes.

To make the Slow Cooker Tacos

  1. Add salsa, chicken, dry black beans, corn and jalapeno peppers in slow cooker.
  2. Set on low for 7.5 hours.
  3. Shred chicken with 2 forks, put back in slow cooker. Cook for additional 30 minutes.
  4. Serve on tostadas and top with your favorite toppings (I do cheese and tomatoes!).