Save Tender, flavorful shredded chicken slow-cooked with spices, served in warm tortillas for a budget-friendly, crowd-pleasing meal.
I first made these Crock-Pot shredded chicken tacos when hosting friends for game night. The simplicity and depth of flavor impressed everyone, and clean-up was a breeze. They’ve since become my go-to for busy weeknights and relaxed gatherings alike.
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 Aromatics:
- Scatter chopped onion and minced garlic over the chicken.
- Season:
- Mix chili powder, cumin, smoked paprika, oregano, salt, and pepper, then sprinkle evenly over chicken and vegetables.
- Add Liquids:
- 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, and shred the meat using two forks.
- Combine & Finish:
- Return shredded chicken to the pot, stir to combine with sauce, then stir in lime juice.
- Warm Tortillas:
- Warm tortillas in a dry skillet or microwave.
- Assemble & Serve:
- Fill tortillas with shredded chicken and top with your favorite toppings. Serve immediately.
Save My family loves gathering around the kitchen to assemble their own tacos, loading them up with favorite toppings. Even picky eaters find something to love, and leftovers never go to waste!
Required Tools
You’ll need a crock-pot, cutting board, knife, forks for shredding, and serving spoons to make this recipe.
Allergen Information
Contains gluten if using flour tortillas. Contains dairy if including cheese or sour cream. Always check labels for allergens.
Nutritional Information
Each serving (without optional toppings) has 260 calories, 7 g fat, 19 g carbohydrates, and 29 g protein.
Save These chicken tacos are sure to delight at any gathering and taste just as delicious reheated the next day.
Recipe Questions
- → What cuts of chicken work best for this dish?
Bone-in, skinless chicken thighs or drumsticks provide the best flavor and tenderness when slow-cooked, though boneless breasts can be used with adjusted cooking times.
- → Can I make this dish gluten-free?
Yes, use corn tortillas instead of flour tortillas to keep it gluten-free, and verify all spice blends and toppings are gluten-free.
- → How should I shred the chicken after cooking?
Remove the chicken from the cooker, discard bones, then shred the meat easily using two forks.
- → What optional toppings complement the flavors?
Shredded lettuce, diced tomato, chopped cilantro, sliced jalapeños, cheese, sour cream, and lime wedges add freshness and balance.
- → Can I speed up the cooking process?
Cooking on high for about 3 hours instead of low for 6 hours will also yield tender chicken, but low heat is preferred for optimal flavor.