Slow Cooker Chicken Tacos (Printable version)

Tender shredded chicken with Mexican spices, ready for taco assembly in 6 hours.

# Ingredient list:

→ 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

→ 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 chicken breasts or thighs in the bottom of the slow cooker.
02 - Add diced onion, minced garlic, jalapeños if using, and pour diced tomatoes with juices over the chicken.
03 - Sprinkle chili powder, cumin, smoked paprika, oregano, salt, and black pepper evenly over all ingredients.
04 - Pour chicken broth into the slow cooker.
05 - 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.
06 - Remove chicken from slow cooker, shred using two forks, and return to the sauce. Add lime juice and stir to combine.
07 - Warm tortillas according to package instructions.
08 - Spoon shredded chicken onto warm tortillas, add desired toppings, and serve with lime wedges.

# Expert Tips:

01 -
  • The chicken becomes impossibly tender, practically shredding itself with just a gentle nudge from your fork
  • Your whole kitchen smells like a Mexican restaurant while you barely lift a finger
  • The leftovers somehow taste even better the next day, if they last that long
02 -
  • Every slow cooker runs differently, so check for tenderness at the 5-hour mark on low setting
  • The sauce will look thin initially but thickens beautifully once you stir the shredded chicken back in
  • Letting the chicken rest in the sauce with the lime juice for 10 minutes before serving transforms the flavor
03 -
  • Pat the chicken dry before adding it to help the spices adhere better
  • Use corn tortillas for gluten-free and toast them directly over a gas flame for authentic char spots

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