Pin Tender, flavorful shredded chicken slow-cooked with spices, served in warm tortillas for a budget-friendly, crowd-pleasing meal.
The first time I made these shredded chicken tacos in my crock-pot, my family loved how juicy and seasoned the chicken came out. I enjoy prepping everything in the morning and letting the slow cooker work its magic while I go about my day.
Ingredients
- Chicken: 2 lbs (900 g) bone-in, skinless chicken thighs or drumsticks; 1 cup (240 ml) low-sodium chicken broth
- Vegetables & Aromatics: 1 small onion, finely chopped; 2 cloves garlic, minced
- Spices: 1 ½ tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; ½ tsp dried oregano; ½ tsp salt; ¼ tsp black pepper
- Sauce: 1 (14 oz/400 g) can diced tomatoes (with juices); 1 tbsp tomato paste; 1 tbsp lime juice
- To Serve: 12 small corn or flour tortillas; Optional toppings: shredded lettuce, diced tomato, chopped cilantro, sliced jalapeños, shredded cheese, sour cream, lime wedges
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Instructions
- Layer Chicken:
- Place chicken thighs or drumsticks in the bottom of the crock-pot.
- Add Onion & Garlic:
- Scatter chopped onion and minced garlic over the chicken.
- Season:
- In a small bowl, mix chili powder, cumin, smoked paprika, oregano, salt, and pepper. Sprinkle evenly over the chicken and vegetables.
- Add Liquids:
- Pour diced tomatoes (with juices), tomato paste, and chicken broth over everything.
- Cook:
- Cover and cook on low for 6 hours (or on high for 3 hours), until chicken is very tender and easily shreds with a fork.
- Shred Chicken:
- Remove chicken from the crock-pot. Discard any bones, then shred the meat using two forks.
- Combine:
- Return shredded chicken to the pot and stir to combine with the sauce. Stir in lime juice.
- Warm Tortillas:
- Warm tortillas in a dry skillet or microwave.
- Serve:
- Fill tortillas with shredded chicken and top with your favorite toppings. Serve immediately.
Pin Serving these tacos is always a fun family dinner. The simple act of assembling your own taco and picking toppings brings everyone together at the table.
Required Tools
Crock-pot, cutting board, knife, forks for shredding, and serving spoons are all you need to make this recipe.
Nutritional Information
Each serving without toppings provides 260 calories, 7 g total fat, 19 g carbohydrates, and 29 g protein.
Notes
Add a chopped chipotle pepper in adobo sauce for a smoky kick, or substitute boneless, skinless chicken breasts for a lighter option and shorter cooking time.
Pin Enjoy these crock-pot tacos with your favorite toppings and make dinner easy and delicious tonight.
Recipe Q&A
- → How long should the chicken cook for optimal tenderness?
Cooking on low for 6 hours ensures the chicken becomes tender enough to shred easily, though high heat for 3 hours is also possible with slightly less tender results.
- → Can I use boneless chicken instead of bone-in?
Yes, boneless, skinless chicken breasts or thighs can be used; reduce cooking time by about one hour for best texture.
- → What can I add for extra smoky flavor?
Incorporating a chopped chipotle pepper in adobo sauce into the cooking liquid enhances a smoky, spicy depth.
- → Are corn tortillas preferred for dietary reasons?
Corn tortillas are naturally gluten-free and suit those avoiding gluten, while flour tortillas add softness but contain gluten.
- → What are some recommended accompaniments?
Fresh toppings like chopped cilantro, diced tomatoes, sliced jalapeños, and lime wedges complement the rich flavors and add brightness.
