Save Tender, flavorful shredded chicken slow-cooked with spices, served in warm tortillas makes this Crock-Pot shredded chicken tacos recipe a budget-friendly and crowd-pleasing meal for busy families.
I first made these shredded chicken tacos for a family get-together, and the aroma filling the house as they cooked in the crock-pot was irresistible. Everyone asked for seconds, and now it's one of our go-to weeknight dinners.
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 liquids:
- Pour diced tomatoes (with juices), tomato paste, and chicken broth over everything.
- Cook chicken:
- 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:
- Remove chicken from the crock-pot. Discard any bones, then shred the meat using two forks.
- 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 
Save Whenever we serve these tacos at family celebrations, even picky eaters come back for more. It's a comfort dish that brings everyone together around the table.
Required Tools
Crock-pot (slow cooker), cutting board, knife, forks for shredding, serving spoons
Allergen Information
Contains gluten if using flour tortillas, and dairy if using cheese or sour cream. Always check packaged ingredients for potential allergens.
Nutritional Information
Per serving (without optional toppings): Calories: 260, Total Fat: 7 g, Carbohydrates: 19 g, Protein: 29 g.
Save 
Save Enjoy these shredded chicken tacos with your favorite toppings and a splash of lime juice for a fresh, lively finish. This recipe is sure to become a staple in your meal rotation!
Recipe Questions
- → What cut of chicken works best?
Bone-in, skinless thighs or drumsticks provide juicy, tender meat ideal for shredding after slow cooking.
- → Can I use boneless chicken instead?
Yes, boneless skinless breasts work too; reduce cooking time by about an hour to prevent drying out.
- → How do I add more heat?
Incorporate a chopped chipotle pepper in adobo sauce during cooking for smoky spiciness.
- → What tortillas are recommended?
Corn tortillas are great for gluten-free options, but flour tortillas provide a softer texture if preferred.
- → Can leftovers be repurposed?
Leftover shredded chicken is perfect for quesadillas, burrito bowls, or salads to extend the meal.