Slow Cooker Chicken Tacos (Printable)

Tender shredded chicken with Mexican spices, ready for taco assembly

# What You'll Need:

→ Poultry

01 - 1.5 lbs boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 1 medium yellow onion, finely diced
03 - 3 cloves garlic, minced
04 - 1 (14.5 oz) can diced tomatoes with juices
05 - 1–2 jalapeños, seeded and minced (optional)

→ Spices & Seasonings

06 - 1 tbsp chili powder
07 - 1 tsp ground cumin
08 - 1 tsp smoked paprika
09 - 1/2 tsp dried oregano
10 - 1/2 tsp salt
11 - 1/2 tsp black pepper

→ Liquids

12 - 1/2 cup chicken broth
13 - Juice of 1 lime

→ To Serve

14 - 12 small corn or flour tortillas
15 - Optional toppings: shredded lettuce, chopped tomatoes, diced red onion, avocado, shredded cheese, sour cream, fresh cilantro, lime wedges

# Step-by-step:

01 - Place the chicken breasts or thighs in the bottom of your slow cooker.
02 - Add the diced onion, minced garlic, jalapeños if using, and pour the diced tomatoes with juices over the chicken.
03 - Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and black pepper evenly over all ingredients.
04 - Pour in the chicken broth.
05 - Cover and cook on low for 6 hours (or on high for 3 hours) until the chicken is very tender and easily shreds with a fork.
06 - Remove chicken from the slow cooker, shred using two forks, and return to the sauce. Add the lime juice and stir to combine.
07 - Warm the tortillas according to package instructions.
08 - Spoon the shredded chicken onto warm tortillas, add your favorite toppings, and serve with lime wedges.

# Expert Advice:

01 -
  • The chicken shreds into impossibly tender strands that soak up every bit of that spiced tomato sauce
  • Your slow cooker does literally all the heavy lifting while you go about your day
  • Leftovers somehow taste even better the next time around
02 -
  • Resist the urge to lift the lid during cooking every peek adds about 15 minutes to your cooking time
  • The liquid might look thin at first but it thickens beautifully once you stir in the shredded chicken
  • Corn tortillas need warming or theyll crack and fall apart when you try to fold them
03 -
  • Use a mix of breasts and thighs if you want some lean meat and some richer, juicier pieces
  • Toast your spices in a dry pan for 30 seconds before adding them for deeper flavor

Go back