Save Tender, flavorful shredded chicken slow-cooked with spices, served in warm tortillas for a budget-friendly, crowd-pleasing meal.
I first tried these Crock-Pot shredded chicken tacos at a family get-together, and they quickly became a favorite comfort food for busy weeknights. The chicken is always juicy and full of flavor, and everyone loves picking their own toppings.
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
- Prep the 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 with Sauce:
- 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 One night, my kids helped set the table and assemble their own tacos, making dinner feel like a party. It's one of those recipes that brings everyone together around the kitchen.
Nutritional Information
Each serving (without toppings) offers about 260 calories, 7 g total fat, 19 g carbohydrates, and 29 g protein.
Required Tools
Crock-pot (slow cooker), cutting board, knife, forks (for shredding), serving spoons
Serving Suggestions
Serve these shredded chicken tacos with extra lime wedges and your favorite salsa. Pair with a crisp Mexican lager or light red wine for a refreshing meal.
Save Enjoy these Crock-Pot shredded chicken tacos on busy weeknights or for casual gatherings. The leftovers are perfect for quesadillas or burrito bowls!
Recipe FAQ
- → What cut of chicken works best?
Bone-in, skinless thighs or drumsticks give the best flavor and tenderness when slow-cooked.
- → Can boneless chicken be used?
Yes, boneless skinless breasts can be used but reduce cooking time by about one hour to avoid dryness.
- → How should the tortillas be warmed?
Warm tortillas in a dry skillet or microwave to make them soft and pliable for filling.
- → What are good toppings for these tacos?
Common toppings include shredded lettuce, diced tomato, chopped cilantro, jalapeño slices, shredded cheese, sour cream, and lime wedges.
- → Is this dish suitable for dairy-free diets?
Yes, just avoid cheese and sour cream toppings or substitute with dairy-free alternatives.
- → How can I add more heat to the dish?
Try adding a chopped chipotle pepper in adobo sauce during cooking for a smoky, spicy flavor.