Save Tender, flavorful shredded chicken slow-cooked with spices, served in warm tortillas for a budget-friendly crowd-pleasing meal.
Crock-pot shredded chicken tacos have become my go-to for easy nights when I want something satisfying but simple. The aroma of cumin and smoky paprika fills the kitchen while the chicken becomes incredibly tender in the crock-pot.
Ingredients
- Chicken: 2 lbs (900 g) bone-in skinless chicken thighs or drumsticks and 1 cup (240 ml) low-sodium chicken broth
- Vegetables & Aromatics: 1 small onion finely chopped and 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
- Prepare 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 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:
- 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 These tacos are always a hit for family taco nights and everyone loves creating their own with favorite toppings. It's one of those meals that brings everyone to the table with smiles.
Serving Suggestions
Pair these tacos with a crisp Mexican lager or a simple side of rice and beans for a complete meal. Fresh lime wedges and chopped cilantro make each bite even more vibrant.
Allergen & Nutrition Info
To keep this dish gluten-free use corn tortillas. Calories per serving (without toppings): 260 Protein: 29 g Carbs: 19 g Total Fat: 7 g.
Make-Ahead & Storage
Store leftover shredded chicken in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently and enjoy in tacos quesadillas or burrito bowls.
Save Enjoy the simplicity and flavor of these crock-pot tacos any night of the week. They make dinner stress-free and delicious every single time.
Recipe Help & Answers
- → Which cut of chicken works best for shredding?
Bone-in, skinless thighs or drumsticks provide tender, juicy meat that shreds easily after slow cooking.
- → Can I speed up the cooking process?
Cooking on high heat reduces the time to about 3 hours, but slow cooking on low yields more tender results.
- → What toppings complement the shredded chicken?
Fresh cilantro, diced tomatoes, sliced jalapeños, shredded lettuce, cheese, and lime wedges add freshness and layers of flavor.
- → Are corn or flour tortillas better for this dish?
Both work well, though corn tortillas offer a gluten-free option and a traditional taste for Mexican-inspired meals.
- → How can I add smoky heat to the dish?
Including a chopped chipotle pepper in adobo sauce enhances smoky heat and deepens flavor complexity.
- → Is the dish suitable for dairy-free diets?
Yes, omit cheese and sour cream toppings to keep the dish dairy-free without sacrificing taste.