Save Tender, flavorful shredded chicken slow-cooked with spices, served in warm tortillas for a budget-friendly, crowd-pleasing meal.
I remember making these Crock-Pot shredded chicken tacos for a family party, and everyone came back for seconds. The slow-cooker makes it so simple to put together, and it's always a favorite with kids and adults 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
- Prepare Chicken:
- Place chicken thighs or drumsticks in the bottom of the crock-pot.
- Add Vegetables & Spices:
- 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 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, then shred the meat using two forks.
- Return & Flavor:
- 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 This recipe has become a staple at our house for taco night. It's easy to adapt with everyone's favorite toppings, and the aroma filling the kitchen is almost as good as the first bite.
Required Tools
Crock-pot (slow cooker), cutting board, knife, forks for shredding, serving spoons
Allergen Information
Contains gluten if using flour tortillas and dairy if adding cheese or sour cream. Always check packaged ingredients for potential allergens.
Nutritional Information
Per serving (without optional toppings): Calories: 260, Total Fat: 7 g, Carbohydrates: 19 g, Protein: 29 g
Save Enjoy these tender shredded chicken tacos with your favorite toppings for a comforting meal everyone will love. Leftovers taste even better the next day!
Recipe Questions & Answers
- → What cuts of chicken work best for this dish?
Bone-in, skinless thighs or drumsticks are ideal for slow-cooking as they stay moist and tender during the long cook time.
- → Can I adjust the spice level?
Yes, you can increase or decrease chili powder and add jalapeños or chipotle peppers for extra heat.
- → How do I make it dairy-free and gluten-free?
Use corn tortillas and omit cheese or sour cream toppings to keep it dairy- and gluten-free.
- → Can this be prepared quicker?
Cooking on high for 3 hours instead of low for 6 hours speeds up the process while maintaining tenderness.
- → What are good serving suggestions?
Serve with fresh toppings like chopped cilantro, lime wedges, shredded lettuce, and diced tomatoes for vibrant flavors.