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