Slow Cooker Chicken Tacos (Printable Version)

Tender shredded chicken with Mexican spices, perfect for building delicious tacos.

# What You 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

# Directions:

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 the 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 Tips:

01 -
  • The chicken becomes impossibly tender, practically shredding itself after hours in those spices
  • Your whole kitchen smells like a Mexican cantina by the time dinner rolls around
  • Leftovers taste even better the next day, if they last that long
02 -
  • The chicken needs to rest in the sauce for at least 15 minutes after shredding to really soak up those juices
  • Do not skip the lime juice at the end because that acid wakes up all the slow-cooked flavors
  • Corn tortillas hold up better than flour with all the juicy filling
03 -
  • Double the recipe and freeze half for a future emergency meal
  • Toast your tortillas directly over a gas flame for those classic charred spots

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