First Step: Gather all your ingredients and prep them quickly chop the Anaheim pepper and mince the garlic to have everything ready at hand. This sets you up for success and makes the process feel less overwhelming.

Second Step: Place 2 lbs of boneless skinless chicken breasts in the bottom of your slow cooker for an even cook.

Third Step: Season the chicken with 3/4 tsp salt, pepper to taste, 1 tsp ground cumin, and the minced garlic to build those layers of flavor right from the start.

Fourth Step: Pour the 16 oz jar of bottled salsa verde over the chicken, then add the drained 4 oz can of mild diced green chilies and 1/2 cup of chopped seeded Anaheim pepper on top for that perfect tangy mix.

Fifth Step: Cover the slow cooker and set it to LOW for 4-5 hours or HIGH for 2.5-3 hours, letting the chicken become tender and infused with flavors it’s like magic happening while you do other things!

Sixth Step: Once done, carefully remove the chicken and shred it using two forks on a clean plate, which helps it absorb more sauce later.

Seventh Step: Return the shredded chicken to the sauce in the slow cooker, switch to WARM, and let it rest for 10-30 minutes to soak up all that goodness, making your chicken tacos extra juicy.

Eighth Step: Just before serving, stir in 2 tbsp of chopped fresh cilantro for a fresh finish that elevates the dish.

First Step: Start by pouring 1/2 cup of the bottled salsa verde into the bottom of your Instant Pot to create a flavorful base.

Second Step: Add the 2 lbs chicken breasts on top, then season with 3/4 tsp salt, pepper, 1 tsp cumin, and minced garlic for even flavor distribution.

Third Step: Pour the remaining salsa verde over the chicken, along with the drained green chilies and chopped Anaheim pepper, ensuring everything is well covered.

Fourth Step: Seal the lid and set to POULTRY or MANUAL mode for 13 minutes, which is quick and perfect for busy schedules.

Fifth Step: After cooking, use a quick release to let the pressure out safely, then remove and shred the chicken with forks.

Sixth Step: Put the shredded chicken back into the sauce on the WARM setting for about 10 minutes to let the flavors meld.

Seventh Step: Stir in the fresh cilantro just before you serve to keep that vibrant taste alive.

First Step: Heat a small amount of oil in a skillet over medium heat to get your tortillas ready.

Second Step: Warm the 12 corn tortillas in the oil for about 30 seconds per side until they have golden spots, adding that crispy texture we all love.

Third Step: Fill each tortilla with the prepared salsa verde chicken and your favorite toppings like 2 cups shredded romaine lettuce, 1 1/4 cups shredded Monterey Jack cheese, sliced avocado, sour cream, and chopped red onion.

Final Step: Serve immediately with lime wedges for a fresh squeeze, and enjoy your customized tacos don’t forget to adapt for dietary needs, like using low-fat options if you’re watching calories!