Shredded Chicken Tacos (Crock Pot) Recipe
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.
- 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
Scale
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
- Prepare the chicken: Pat the chicken dry with paper towels to remove excess moisture, then place the chicken thighs into the slow cooker.
- 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.
- Add vegetables: Layer the diced Roma tomatoes and sliced sweet onions evenly over the chicken in the slow cooker.
- 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.
- 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.
- 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
