Weeknights can be crazy, right? Between work, kids, and everything else, who has time to slave over a hot stove? That’s where my love for the Crock-Pot comes in. It’s a lifesaver, especially when I’m craving something flavorful and easy like these Crock Pot Shredded Chicken Tacos. Imagine tender, juicy chicken simmered in a vibrant blend of spices, ready to be piled high onto warm tortillas. What’s not to love?
Top Reasons To Make It
First, these tacos are incredibly simple. Seriously, even a beginner cook can nail this recipe. Second, they’re healthy and packed with protein. You can easily customize them to fit your family’s dietary needs. And third, they’re budget-friendly! Chicken thighs are usually less expensive, and a little goes a long way. Plus, leftovers are fantastic for lunch the next day.
Ingredients
- Boneless, skinless chicken thighs: For juicy, flavorful shredded chicken.
- Chicken broth/stock: To keep the chicken moist and add depth.
- Diced tomatoes: A pop of acidity and fresh flavor.
- Onion: Adds savory sweetness.
- Garlic: A must-have for any good taco seasoning!
- Chili powder: Earthy, warm spice.
- Cumin: Smoky and aromatic.
- Smoked paprika: A touch of smoky flavor.
- Oregano: Adds complexity.
- Cayenne pepper (optional): For a kick of heat.
- Salt and pepper: To enhance the flavors.
See the recipe card below the post for exact ingredient amounts.
Instructions
- Place the chicken thighs at the bottom of your slow cooker.
- Add the chicken broth, diced tomatoes (with their juices), onion, garlic, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper to the slow cooker.
- Give everything a good stir to coat the chicken in the flavorful mixture.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds. Personally, I prefer the low and slow method for so, so tender chicken.
- Once cooked, remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and mix with the cooking liquid.
- Serve the shredded chicken in warm tortillas with your favorite toppings.
Crock Pot Cooking Tips
- Don’t lift the lid too often while cooking, as this releases heat and can increase the cooking time.
- For an even richer flavor, sear the chicken thighs in a skillet before adding them to the slow cooker. This step is optional but totally worth it if you have the time!
- If your sauce is too thin after cooking, you can thicken it with a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the slow cooker during the last 30 minutes of cooking).
- Feel free to get creative with your toppings! Anything goes!
- Always make sure your chicken is cooked to an internal temperature of 165°F (74°C).
Variations & Substitutions
For a spicier version, add more cayenne pepper or a few dashes of your favorite hot sauce. For a milder version, omit the cayenne altogether. If you want to add some extra veggies, toss in some bell peppers or corn during the last hour of cooking. You can also use chicken breasts instead of thighs, but keep in mind they may be a tad drier. Honestly, if you hate heat, skip the cayenne.
Sauce Or Gravy Notes
The cooking liquid in the slow cooker becomes a flavorful sauce that coats the shredded chicken perfectly. You can adjust the amount of liquid added at the beginning if you prefer a thicker or thinner sauce. A splash of lime juice added at the end brightens the flavors beautifully.
Storage & Reheating
Store leftover Crock Pot Shredded Chicken Tacos in an airtight container in the refrigerator for up to 4 days. You can also freeze the shredded chicken (without the tortillas) for up to 3 months. For reheating, simply microwave or warm the chicken in a skillet on the stovetop. Always ensure the chicken is heated thoroughly to 165°F before serving.
Frequently Asked Questions
Can I make these Crock Pot Shredded Chicken Tacos with a rotisserie chicken? Absolutely! Simply shred the rotisserie chicken and warm it in the sauce.
Are there other easy slow cooker chicken tacos recipes? Many variations exist! You could try a salsa verde chicken, chipotle chicken, or even a buffalo chicken version. Explore your creativity!
Can I make Crock Pot shredded chicken for meal prep? Yes! It’s perfect for a quick and easy Shredded Chicken Tacos Crockpot meal later in the week or for using in other recipes.
So there you have it, a simple and delicious Crock Pot Shredded Chicken Tacos recipe that is sure to become a weeknight staple. I know at my house, this dish is always a crowd-pleaser.
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Crock Pot Shredded Chicken Tacos: A Weeknight Winner
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
Description
These Crock Pot Shredded Chicken Tacos are an easy, hands-off dinner packed with juicy chicken and bold Tex-Mex flavor. Perfect for busy weeknights or Taco Tuesday celebrations!
Ingredients
▢ 2 lbs boneless, skinless chicken thighs
▢ 1/2 cup chicken broth or stock
▢ 1 (14.5 oz) can diced tomatoes with juices
▢ 1 small onion, finely chopped
▢ 3 cloves garlic, minced
▢ 1 tablespoon chili powder
▢ 1 teaspoon ground cumin
▢ 1 teaspoon smoked paprika
▢ 1/2 teaspoon dried oregano
▢ 1/8 teaspoon cayenne pepper (optional)
▢ 1 teaspoon salt
▢ 1/2 teaspoon black pepper
▢ Corn or flour tortillas, for serving
▢ Optional toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges
Instructions
1. Place the chicken thighs at the bottom of your slow cooker.
2. Add the chicken broth, diced tomatoes (with juices), onion, garlic, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper.
3. Stir to evenly coat the chicken with the seasonings.
4. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is very tender and shreds easily.
5. Transfer the chicken to a plate and shred using two forks.
6. Return the shredded chicken to the slow cooker and mix well with the juices.
7. Serve in warm tortillas with your favorite toppings like avocado, lime, cheese, and cilantro.
Notes
• You can substitute chicken breasts, but thighs yield juicier results.
• Add corn or black beans to the slow cooker for a heartier version.
• Leftovers make amazing quesadillas or taco bowls the next day.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 310
- Sugar: 3g
- Sodium: 510mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
Keywords: chicken tacos, crockpot tacos, slow cooker shredded chicken, taco tuesday