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 family gathering and was amazed at how everyone wanted seconds. The chicken comes out so juicy and flavorful that even picky eaters are happy to fill their plates.
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
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Prepare chicken:
- Place chicken thighs or drumsticks in the bottom of the crock-pot.
- Add aromatics:
- Scatter chopped onion and minced garlic over the chicken.
- Season:
- 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.
- 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.
- Serve:
- Fill tortillas with shredded chicken and top with your favorite toppings. Serve immediately.
Pin It 
Pin It These tacos are now a staple whenever our extended family visits. It is so much fun letting everyone add their own toppings and make their perfect taco.
Required Tools
Crock-pot (slow cooker), cutting board, knife, forks (for shredding), serving spoons
Allergen Information
Contains gluten if using flour tortillas: use corn tortillas for a gluten-free option. Contains dairy if using cheese or sour cream as toppings. 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
Pin It 
Pin It Serve these tacos hot and fresh for best flavor. They also make fantastic leftovers for burrito bowls or quesadillas the next day.
Recipe Questions & Answers
- → What cuts of chicken work best for slow cooking?
Bone-in, skinless chicken thighs or drumsticks are ideal for achieving tender, flavorful results when slow cooked.
- → Can I shorten the cooking time?
Using boneless, skinless chicken breasts can reduce cooking time by about an hour without sacrificing tenderness.
- → What spices enhance the chicken’s flavor?
A combination of chili powder, cumin, smoked paprika, oregano, salt, and pepper creates a robust, balanced seasoning.
- → Are there suggestions for extra flavor?
Adding a chopped chipotle pepper in adobo sauce to the slow cooker adds a smoky, spicy depth.
- → How can leftovers be used?
Leftover shredded chicken works well in quesadillas, burrito bowls, or as a filling for tostadas.
- → What drink pairs well with this meal?
A crisp Mexican lager or a light red wine complements the spices and flavors nicely.
