Pin it 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 for a busy weeknight and my family loved how juicy and well-seasoned the chicken turned out. Every time I serve them, guests ask for seconds and leftovers never last long.
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:
- Scatter chopped onion and minced garlic over the chicken.
- Spice It Up:
- 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.
- Combine and 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 Tacos:
- Fill tortillas with shredded chicken and top with your favorite toppings. Serve immediately.
Pin it These tacos always remind me of our casual Friday nights, when everyone gathers around the table and builds their own taco creations. It is a meal that brings us together and fills our home with laughter.
Required Tools
Crock-pot (slow cooker), cutting board, knife, forks for shredding, and serving spoons are all you need for this easy recipe.
Allergen Information
Contains gluten if using flour tortillas but corn tortillas will keep it gluten-free. Dairy is only included if you add cheese or sour cream as toppings, so check all packaged ingredients for allergens.
Nutritional Information
Per serving without optional toppings: Calories: 260, Total Fat: 7 g, Carbohydrates: 19 g, Protein: 29 g.
Pin it Serve these crock-pot shredded chicken tacos with extra lime wedges for added brightness and enjoy the leftovers for lunch the next day.
Common Questions
- → What cut of chicken works best for shredding?
Bone-in, skinless chicken thighs or drumsticks cook slowly and stay moist, making them ideal for shredding.
- → Can I use boneless chicken instead?
Yes, boneless, skinless chicken breasts can be used; just reduce cooking time by about an hour for best tenderness.
- → How do I make the chicken more flavorful?
Adding a chopped chipotle pepper in adobo sauce enhances the smoky, spicy flavor of the chicken filling.
- → What sides pair well with these tacos?
Fresh lettuce, diced tomatoes, cilantro, sliced jalapeños, and lime wedges complement the savory chicken perfectly.
- → Are corn tortillas gluten-free?
Yes, corn tortillas are naturally gluten-free and provide a traditional base for these tacos.