Save Tender& flavorful shredded chicken slow-cooked with spices is served in warm tortillas for a budget-friendly& crowd-pleasing main dish that brings Mexican-American flavors to any table. With only 10 minutes of prep& a simple ingredient list, this dish is an easy way to feed a group with minimal fuss.
I first started making these shredded chicken tacos for busy weeknights& they quickly became a family favorite for parties too. The slow cooker makes everything so easy& cleanup is minimal.
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
Instructions
- Layer Chicken:
- Place chicken thighs or drumsticks in the bottom of the crock-pot.
- Add Vegetables:
- 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.
- Slow 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.
- Assemble Tacos:
- Fill tortillas with shredded chicken and top with your favorite toppings. Serve immediately.
Save This recipe reminds me of Sunday game days when we'd gather around the table making our own tacos with bowls of toppings& laughter all around. It's always a hit with kids and adults alike!
Required Tools
Crock-pot cutting board knife forks for shredding serving spoons
Nutritional Information
Per serving (without optional toppings): 260 calories 7 g total fat 19 g carbohydrates 29 g protein
Serving Suggestions
Pair these tacos with a crisp Mexican lager or light red wine for a refreshing meal. Leftover chicken is perfect for quesadillas or topping a burrito bowl.
Save Enjoy these slow-cooked chicken tacos for busy weeknights or gatherings. They're easy to make and always disappear fast!
Cooking Questions
- → What cuts of chicken work best for this dish?
Bone-in, skinless chicken thighs or drumsticks are ideal for slow cooking as they stay moist and flavorful throughout the long cooking process.
- → Can I use boneless chicken instead?
Yes, boneless, skinless chicken breasts can be used; just reduce the cooking time by about one hour for best results.
- → How do I enhance the flavor further?
Adding a chopped chipotle pepper in adobo sauce during cooking adds a smoky, spicy depth to the dish.
- → What toppings complement the shredded chicken?
Fresh toppings such as shredded lettuce, diced tomatoes, cilantro, jalapeños, cheese, and lime wedges add contrast and brightness.
- → What are good beverage pairings?
A crisp Mexican lager or a light red wine pairs well, balancing the spices and richness of the chicken.