Save Tender, flavorful shredded chicken slow-cooked with spices, served in warm tortillas for a budget-friendly, crowd-pleasing meal.
I first made these shredded chicken tacos for a family gathering, and everyone loved how flavorful and effortless the meal was. The slow cooker really does all the work, and the result is always a hit at our table.
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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
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Instructions
- Layer Ingredients:
- Place chicken thighs or drumsticks in the bottom of the crock-pot. Scatter chopped onion and minced garlic over the chicken.
- Add Spices:
- 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 & Finish:
- 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 & Serve:
- Fill tortillas with shredded chicken and top with your favorite toppings. Serve immediately.
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My kids always jump in to help shred the chicken, and we enjoy building our tacos together at the table. It's become a favorite weeknight dinner with plenty of smiles and second helpings.
Required Tools
Crock-pot (slow cooker), cutting board, knife, forks (for shredding), serving spoons
Allergen Information
Contains gluten if using flour tortillas, so use corn tortillas for a gluten-free version. Cheese and sour cream add dairy. Always check packaged ingredients for allergens.
Nutritional Information
Calories: 260, Total Fat: 7 g, Carbohydrates: 19 g, Protein: 29 g (per serving, without optional toppings)
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Save Serve these tacos with a squeeze of lime and your choice of vibrant toppings. They're sure to please a crowd and make dinner a breeze.
Kitchen Tips & Answers
- → What cuts of chicken work best?
Bone-in, skinless chicken thighs or drumsticks yield tender, flavorful meat when slow-cooked, but boneless breasts can be used for a lighter option, reducing cook time by an hour.
- → Can I prepare this without a crock-pot?
Yes, use a slow cooker or braise the chicken in an oven-safe dish at low heat until tender and easily shredded.
- → How can I make the dish spicier?
Add a chopped chipotle pepper in adobo sauce during cooking or increase chili powder for more heat.
- → Are corn and flour tortillas interchangeable?
Yes, both work well. Corn tortillas offer a gluten-free option, while flour tortillas have a softer texture.
- → What toppings complement this dish?
Fresh toppings like shredded lettuce, diced tomatoes, cilantro, sliced jalapeños, cheese, sour cream, and lime wedges enhance flavor and texture.
