Slow Cooker Shredded Chicken Tacos
A comforting, hands-off taco night dream. Tender shredded chicken simmered in a savory, slightly smoky sauce, tucked into warm tortillas with fresh toppings. Perfect for busy weeknights or casual gatherings, this recipe delivers big flavor with minimal fuss.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1 cup low-sodium chicken broth
- 1 can diced tomatoes (14.5 oz)
- 2 tablespoons chipotle peppers in adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste salt and pepper
- toppings of your choice tortillas, lime wedges, chopped cilantro, diced onion, avocado or salsa
Instructions
- Place the chicken thighs in the slow cooker. Pour in the chicken broth and the diced tomatoes with their juices.
- Add the chipotle peppers (with some of the adobo sauce for heat and smokiness), cumin, smoked paprika, garlic powder, and onion powder. Stir briefly to distribute the spices.
- Season with a pinch of salt and pepper. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is fork-tender.
- Transfer the chicken to a large cutting board. Use two forks to shred the meat, then return it to the slow cooker and stir to coat with the sauce.
- Taste and adjust salt if needed. If you prefer a thicker sauce, simmer uncovered on high for 15–20 minutes or reduce by turning to the high setting for a short time. If you like more heat, add an extra small pepper or a dash of adobo sauce.
- Warm tortillas on a dry skillet or in the microwave. Scoop generous portions of shredded chicken into each tortilla and finish with your favorite toppings like chopped cilantro, onion, avocado, and a squeeze of lime.