Save Tender, flavorful shredded chicken slow-cooked with spices, served in warm tortillas for a budget-friendly, crowd-pleasing meal.
The first time I made shredded chicken tacos in a crock-pot I was amazed at how easy it was and how much my family enjoyed them. Now it's my go-to recipe for busy weeknights or family gatherings when I want a meal everyone will love.
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 1½ 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 the 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:
- 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 the 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.
- Serve:
- Fill tortillas with shredded chicken and top with your favorite toppings. Serve immediately.
Save My kids love helping assemble their tacos at the dinner table and it has become a fun family tradition on taco night. The leftovers never go to waste because everyone wants these tacos for lunch the next day.
Required Tools
Crock-pot (slow cooker), cutting board, knife, forks (for shredding), serving spoons
Allergen Information
Contains gluten if using flour tortillas, contains dairy if using cheese or sour cream as toppings, check all packaged ingredients carefully to avoid hidden allergens.
Nutritional Information
Per serving, without optional toppings: 260 calories, 7 g total fat, 19 g carbohydrates, 29 g protein.
Save With just a few minutes of prep and simple ingredients, these crock-pot shredded chicken tacos always satisfy. They are sure to become a staple in your kitchen.
Recipe Guide
- → What cut of chicken is best for shredding?
Bone-in, skinless thighs or drumsticks work best as they become tender and shred easily after slow cooking.
- → Can I cook the chicken faster?
Yes, cooking on high for 3 hours is an option to speed up the process while still achieving tender shred-ready chicken.
- → How do I add extra flavor to the chicken?
Incorporate a chopped chipotle pepper in adobo sauce before cooking for a smoky, spicy kick.
- → What tortillas should I use for dietary preferences?
Corn tortillas are gluten-free, while flour tortillas add softness; choose based on preference or allergy needs.
- → Can leftovers be used in other dishes?
Yes, the shredded chicken works great in quesadillas, burrito bowls, or as a topping for salads and nachos.