Shredded Chicken Tacos (Crock Pot) Recipe

Introduction

These shredded chicken tacos made in the crock pot are effortless and packed with flavor. Tender, juicy chicken slow-cooked with simple spices and fresh vegetables makes for a delicious, satisfying meal perfect for any day of the week.

Ingredients

• 2 lb boneless skinless chicken thighs (or boneless chicken breasts)
• 1/2 tbsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• 2 tsp sea salt
• 1/2 tsp black pepper
• 4 medium Roma tomatoes (cut into 3/4 to 1 inch chunks)
• 1 large sweet onion (cut into half moons, 3/8 inch wide)
• 1/2 cup reduced sodium chicken broth
• 18 medium corn tortillas
• 3 medium avocados (diced or sliced)
• 1/3 cup radishes (chopped finely or sliced very thin)
• 1/3 cup cotija cheese (crumbled)
• 1/2 cup fresh cilantro
• Lime wedges (optional)

Instructions

1. Step 1: Pat the chicken dry with paper towels, then place the chicken thighs in the slow cooker.
2. Step 2: Season the chicken with dried oregano, garlic powder, paprika, sea salt, and black pepper. Mix gently with tongs to coat evenly.
3. Step 3: Add the diced tomatoes and sliced onions over the chicken in the slow cooker.
4. Step 4: Pour the chicken broth around the edges of the slow cooker, taking care not to pour directly onto the chicken to preserve the seasoning.
5. Step 5: Cover and slow cook for 4-6 hours on low or 2-3 hours on high, until the chicken is tender and easily shredded.
6. Step 6: Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker and mix with the cooked tomatoes and onions.
7. Step 7: Warm the corn tortillas. Assemble the tacos by piling shredded chicken mixture into each tortilla and topping with avocados, radishes, cotija cheese, and fresh cilantro. Serve with lime wedges if desired.

Tips & Variations

• For extra flavor, add a squeeze of lime juice to the shredded chicken before assembling the tacos.
• Swap chicken thighs for breasts if you prefer leaner meat, but thighs tend to stay juicier in slow cooking.
• Try adding a pinch of cumin or chili powder to the seasoning mix for a smoky twist.
• If you don’t have cotija cheese, feta can be a good substitute for a similar salty tang.

Storage

Store any leftover shredded chicken taco filling in an airtight container in the refrigerator for up to 3 days. Keep tortillas separate to prevent sogginess. Reheat the chicken gently in the microwave or on the stovetop until warmed through before assembling tacos again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken in the slow cooker?

Yes, you can use frozen chicken, but it will increase the cooking time by about 1-2 hours. Make sure the chicken reaches a safe internal temperature of 165°F (74°C) before shredding.

What can I serve with shredded chicken tacos?

These tacos pair well with Mexican rice, black beans, or a fresh side salad. You can also add salsa, sour cream, or pickled jalapeños for extra flavor.

Shredded Chicken Tacos (Crock Pot) Recipe

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★★★★★

4.7 from 198 reviews

These Shredded Chicken Tacos are a delicious and easy slow cooker meal featuring tender, flavorful chicken thighs cooked with aromatic spices, tomatoes, and onions. Served on warm corn tortillas and topped with creamy avocados, crunchy radishes, crumbly Cotija cheese, and fresh cilantro, they make for a perfect weeknight dinner or casual gathering dish.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 4 to 6 hours on low or 2 to 3 hours on high
• Total Time: 4 hours 10 minutes to 6 hours 10 minutes
• Yield: Serves 6
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

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Chicken and Seasonings

• 2 lb Boneless skinless chicken thighs (or boneless chicken breasts)
• 1/2 tbsp Dried oregano
• 1/2 tsp Garlic powder
• 1/4 tsp Paprika
• 2 tsp Sea salt
• 1/2 tsp Black pepper

Vegetables and Broth

• 4 medium Roma tomatoes (cut into 3/4 to 1 inch chunks)
• 1 large Sweet onion (cut into half moons, 3/8 inch wide)
• 1/2 cup Chicken broth (reduced sodium)

For Serving

• 18 medium Corn tortillas
• 3 medium Avocados (diced or sliced)
• 1/3 cup Radishes (chopped finely or sliced very thin)
• 1/3 cup Cotija cheese (crumbled)
• 1/2 cup Fresh cilantro
• Lime wedges (optional)

Instructions

1. Prepare the chicken: Pat the chicken dry with paper towels to remove excess moisture, then place the chicken thighs into the slow cooker.
2. Season the chicken: Sprinkle the chicken evenly with dried oregano, garlic powder, paprika, sea salt, and black pepper. Use tongs to mix and coat the chicken thoroughly with the seasonings.
3. Add vegetables: Layer the diced Roma tomatoes and sliced sweet onions evenly over the chicken in the slow cooker.
4. Add broth: Pour the chicken broth around the edges of the slow cooker, avoiding pouring it directly over the chicken to keep the seasoning intact.
5. Slow cook chicken: Cover and cook the chicken on low heat for 4 to 6 hours or on high heat for 2 to 3 hours until the chicken is fall-apart tender and juicy.
6. Assemble tacos: Warm the corn tortillas and fill each with shredded chicken along with the cooked tomatoes and onions. Top with diced or sliced avocados, finely chopped or thinly sliced radishes, crumbled Cotija cheese, and fresh cilantro. Serve with lime wedges on the side for added zest if desired.

Notes

• For quicker cooking, boneless chicken breasts can be used but thighs provide more moisture and flavor.
• Adjust seasoning to taste—you can add more or less salt and spices depending on preference.
• To keep tortillas warm, wrap them in a clean kitchen towel after warming.
• Leftover shredded chicken can be refrigerated for up to 3 days or frozen for up to 2 months.
• For added heat, consider serving with sliced jalapeños or a hot sauce.

Keywords: shredded chicken tacos, slow cooker chicken tacos, crock pot chicken, Mexican chicken recipe, easy chicken tacos, shredded chicken