Crock Pot Chili Verde Tacos

I grew up in a very small town. In this small town there were no stop lights, a population of around 700 and about two good restaurants to choose from. One of those restaurants was Mexican and I loved it! Every single time that I went I ordered two chicken tacos with rice and beans and I was never disappointed.

Now I live in San Diego, CA, and restaurants are everywhere, especially Mexican ones! There are hole in the wall Mexican restaurants on almost every corner and you can’t find a shopping center without one! The prices are usually great but lately they have been rising higher and higher so I decided that it was time to take the Mexican cooking into my own kitchen.

Today we are going to be making green chili verde chicken tacos, topped with sautéed bell peppers and onions and homemade guacamole! This recipe is super healthy for you, super easy and really inexpensive! Oh and did I mention it will rock your taste buds?!?

This recipe is also meant to feed your whole family more than once to save your precious time throughout the week. SCORE!!! So pull out your crock pot (pressure cooker will do) and lets get cooking!

Crock Pot Chili Verde Tacos

Makes 20-25 tacos


  • 3 lbs Boneless Skinless Chicken Breast
  • 1 Tbsp Chili Powder
  • 1 Tbsp Taco Seasoning
  • 1 Eight oz can or jar of chili verde sauce
  • 2 Red or Green Bell Peppers
  • 2 Sweet Onions
  • Salt and Pepper to Taste
  • Corn Tortillas
  • Guacamole Ingredients: 3 ripe avocados, guacamole starter from a jar (optional), salt, pepper, lime juice and 1 Tbsp avocado oil.


  • Turn your crock pot on high. Put in all of the chicken and evenly distribute the chili powder, taco seasoning and 1 cup of the green sauce over the chicken.
  • Let cook for 4-6 hours or until you can easily pull the chicken apart into shreds with a fork. (Note: You may also use a pressure cooker to cook your chicken quicker. Just cook for about 25 minutes in the pressure cooker once it has come to pressure and then add the spices and green sauce after you have cooked and shredded the chicken.)


  • While the chicken is cooking, chop and sauté your onions and bell peppers in a sauce pan with avocado oil on medium heat until they are caramelized. You may want to wait until the chicken is done to cook them right before serving.


  • To make the guacamole combine 3 ripe avocados + 1 Tbsp olive oil or avocado oil + a few squirts of lime juice + salt and pepper to taste. I also like to add in a healthy, natural guacamole starter. My favorite healthy one is from Williams Sonoma but you can find similar ones in the Mexican section of your grocery store. Smash the avocados and other ingredients together to form a creamy dip!


  • Turn your sauce pan on medium to high heat and add avocado oil. Heat your corn tortillas on one side until you see bubbling. Flip over and heat for another 30 seconds.
  • Place all of your ingredients on top of the tortillas and go to town!!!
  • Store your extras in the fridge and reheat in a sauce pan the next day.



Enjoy :)

xoxo The Wellness Paige


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