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Crockpot Chicken Tacos

Perfectly seasoned shredded chicken for tacos, cooked low and slow in a crockpot with a precise liquid ratio to keep it tender, not dry.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican-American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup low-sodium chicken broth
  • 1 14.5 oz can fire-roasted diced tomatoes, undrained
  • 1 chipotle pepper in adobo sauce minced (optional, for heat)
  • 1 tbsp lime juice
  • 8-10 corn or flour tortillas
  • Toppings: diced onion fresh cilantro, shredded lettuce, pico de gallo, sour cream, shredded cheese, avocado

Equipment

  • 6-quart slow cooker
  • mixing bowl
  • measuring cups
  • tongs
  • two forks
  • cutting board
  • chef's knife

Method
 

  1. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.
  2. Pat chicken thighs dry with paper towels. Rub the spice mixture all over the chicken.
  3. Place chicken in the slow cooker in a single layer. Add chicken broth, diced tomatoes (with their juice), and chipotle pepper if using.
  4. Cover and cook on LOW for 5-6 hours, or on HIGH for 3-4 hours. Chicken is done when it reaches 165°F internally and shreds easily with a fork.
  5. Using tongs, transfer chicken to a cutting board. Let rest 5 minutes, then shred with two forks.
  6. Skim excess fat from the cooking liquid. Stir in lime juice. Return shredded chicken to the pot and mix with about 1/2 cup of the liquid (add more if you like it saucier).
  7. Warm tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in foil and heat in a 350°F oven for 10 minutes.
  8. Serve chicken in tortillas with desired toppings.

Notes

Storage: Keep chicken and liquid in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave, adding a splash of broth if dry. Freeze shredded chicken (without tortillas) for up to 3 months. Allergens: Check tortillas for gluten; corn tortillas are typically gluten-free. Dairy in toppings. For a milder version, omit chipotle. For extra flavor, brown the chicken in a skillet before adding to the slow cooker (adds 5 minutes).