Save to Pinterest Tender, flavorful shredded chicken slow-cooked with spices, served in warm tortillas for a budget-friendly, crowd-pleasing meal.
I first made these shredded chicken tacos for a weekend get-together and was amazed at how simple they were to prepare. The slow cooker did all the hard work while I spent time with family.
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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 Aromatics:
- 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 Sauce:
- 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
- Finish:
- 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
Save to Pinterest This recipe is always a hit at our family taco night and everyone loves creating their own combinations with the savory chicken filling.
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Required Tools
Crock-pot (slow cooker), cutting board, knife, forks (for shredding), serving spoons all make preparing these tacos a breeze.
Allergen Information
If using flour tortillas or cheese, this dish may contain gluten or dairy, so choose corn tortillas for gluten-free and skip the cheese for dairy-free servings.
Nutritional Information
Each serving (without optional toppings) provides 260 calories, 7 g total fat, 19 g carbohydrates, and 29 g protein.
Save to Pinterest 
Serve these easy crock-pot tacos at your next gathering for a flavorful crowd-pleaser that everyone can customize to their liking.
Recipe FAQs
- → Can I use boneless chicken for this dish?
Yes, boneless, skinless chicken breasts or thighs can be used. Reduce cooking time by about an hour to prevent overcooking.
- → What are good toppings to serve with the chicken?
Popular toppings include shredded lettuce, diced tomatoes, chopped cilantro, sliced jalapeños, shredded cheese, sour cream, and lime wedges.
- → How can I add more heat to the flavors?
For extra spice, add a chopped chipotle pepper in adobo sauce to the slow cooker before cooking.
- → Are corn tortillas gluten-free?
Yes, corn tortillas are naturally gluten-free, making them a suitable option for gluten-sensitive diets.
- → Can leftovers be used for other meals?
Absolutely, shredded chicken leftovers work great for quesadillas, burrito bowls, or salads.
