Save 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 get-together, and they instantly became a favorite because everyone could add their own toppings and customize each taco. It always feels special sharing something so simple yet satisfying with friends and family.
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
Instructions
- Prepare Chicken:
- Place chicken thighs or drumsticks in the bottom of the crock-pot.
- Add Vegetables:
- 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 Sauce:
- 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 & 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 It One of my favorite family moments was watching everyone gather around the table building their own tacos. It turns mealtime into such a fun and interactive event, especially with kids choosing their toppings.
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
Calories: 260, Total Fat: 7 g, Carbohydrates: 19 g, Protein: 29 g (per serving, without optional toppings)
Save It This recipe is incredibly versatile. Serve immediately and enjoy warm, flavorful chicken tacos with your favorite toppings.
Recipe FAQs
- → What cut of chicken works best?
Bone-in, skinless chicken thighs or drumsticks yield tender, juicy meat perfect for shredding.
- → Can I speed up the cooking process?
Cooking on high for 3 hours is an option, but low and slow at 6 hours extracts the most flavor and tenderness.
- → How do I shred the chicken easily?
After cooking, remove bones and use two forks to pull the meat apart into shreds.
- → What tortillas are recommended?
Corn tortillas offer a gluten-free choice, while flour tortillas provide a softer texture.
- → Are there any suggestions for extra seasoning?
Add a chopped chipotle pepper in adobo sauce for smoky heat and deeper flavor complexity.
- → How to store leftovers properly?
Store shredded chicken in an airtight container in the fridge for up to 3 days; reheat gently before serving.