Save Tender, flavorful shredded chicken slow-cooked with spices, served in warm tortillas for a budget-friendly, crowd-pleasing meal.
This is one of my favorite weeknight recipes because the slow cooker does all the work while I tackle the day. The aroma of the chicken and spices reminds me of lively family taco nights. I love how adaptable the toppings are so everyone gets their own perfect taco.
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 1½ 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 and Season:
- Place chicken thighs or drumsticks in the bottom of the crock-pot. Scatter chopped onion and minced garlic over the chicken. In a small bowl, mix chili powder, cumin, smoked paprika, oregano, salt, and pepper. Sprinkle evenly over the chicken and vegetables.
- Add Sauce Ingredients:
- 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 and Season:
- 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 My kids jump in to pass toppings and warm the tortillas while I shred the chicken. It brings everyone together as we build our tacos at the table.
Required Tools
Crock-pot (slow cooker), cutting board, knife, forks (for shredding), serving spoons
Nutritional Information
Per serving (without optional toppings): Calories: 260 Total Fat: 7 g Carbohydrates: 19 g Protein: 29 g
Notes
For extra flavor, add a chopped chipotle pepper in adobo sauce to the crock-pot. For a lighter version, use boneless, skinless chicken breasts (reduce cooking time by 1 hour). Leftovers make great quesadillas or burrito bowls. Pair with a crisp Mexican lager or light red wine.
Save Serve immediately for best flavor and texture. These tacos are perfect for sharing and always disappear fast!
Kitchen Q&A
- → How do I make the chicken tender enough to shred?
Cook the chicken on low for 6 hours or high for 3 hours until it easily pulls apart with a fork.
- → Can I use boneless chicken instead?
Yes, boneless skinless chicken breasts work well but reduce cooking time by about 1 hour.
- → What toppings pair best with shredded chicken?
Lettuce, diced tomatoes, cilantro, jalapeños, shredded cheese, and lime wedges add fresh and spicy contrasts.
- → Are corn tortillas suitable for this dish?
Yes, corn tortillas offer a gluten-free option and complement the smoky flavors beautifully.
- → How can I add extra smoky flavor?
Add a chopped chipotle pepper in adobo sauce to the slow cooker for smoky heat.