Save Tender, flavorful shredded chicken slow-cooked with spices, served in warm tortillas for a budget-friendly, crowd-pleasing meal.
I first made these chicken tacos for a Saturday night gathering when I wanted an easy, fuss-free meal that everyone could enjoy. The aromas from the crock-pot filled the house with anticipation, and the tacos disappeared fast at the table.
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.
- 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 and Broth:
- Pour diced tomatoes (with juices), tomato paste, and chicken broth over everything.
- 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.
- Mix 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.
- Serve:
- Fill tortillas with shredded chicken and top with your favorite toppings. Serve immediately.
Save 
Save This taco recipe quickly became a family favorite on busy nights. Everyone adds their own toppings, and the table is full of laughter as tacos get built and enjoyed together.
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 cheese or sour cream are used. Always check packaged ingredients for potential allergens.
Nutritional Information
Each serving has 260 calories, 7 g total fat, 19 g carbohydrates, and 29 g protein (without toppings).
Save 
Save Serve the shredded chicken hot in freshly warmed tortillas for best taste. Leftovers reheat well for easy meals through the week.
Recipe Questions & Answers
- → What cut of chicken works best for shredding?
Bone-in, skinless thighs or drumsticks provide great flavor and moisture, making the meat tender and easy to shred after slow cooking.
- → Can I make this dish without a slow cooker?
Yes, you can simmer the ingredients on low heat in a covered pot for several hours until the chicken is tender enough to shred.
- → How do I prevent tortillas from drying out when warming?
Warm tortillas in a dry skillet or microwave them covered with a damp paper towel to keep them soft and pliable.
- → What toppings complement shredded chicken tacos?
Fresh shredded lettuce, diced tomato, chopped cilantro, sliced jalapeños, shredded cheese, sour cream, and lime wedges add layers of flavor and texture.
- → Is there a way to add heat to this dish?
Adding a chopped chipotle pepper in adobo sauce to the slow cooker infuses a smoky, spicy kick without overpowering the other flavors.