Save Tender, flavorful shredded chicken slow-cooked with spices, served in warm tortillas for a budget-friendly, crowd-pleasing meal.
I first made these Crock-Pot shredded chicken tacos for a game night with friends, and they quickly became a requested favorite thanks to their bold flavors and customizable toppings.
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 the 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.
- Slow Cook:
- 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 the Chicken:
- Remove chicken from the crock-pot. Discard any bones, then shred the meat using two forks.
- Combine:
- Return shredded chicken to the pot and stir to combine with the sauce. Stir in lime juice.
- Warm the Tortillas:
- Warm tortillas in a dry skillet or microwave.
- Serve:
- Fill tortillas with shredded chicken and top with your favorite toppings. Serve immediately.
Save Every time we make these tacos, my kids love getting involved by choosing their own toppings and helping warm up the tortillas for the whole family.
Recipe Variations
Try adding a chopped chipotle pepper in adobo sauce for extra smoky flavor, or swap in boneless, skinless chicken breasts to save time and lighten up the dish.
Serving Suggestions
Pair these tacos with a crisp Mexican lager, a refreshing agua fresca, or a simple side of black beans and rice for a complete meal.
Make Ahead & Storage
Leftover shredded chicken stores well in the refrigerator for up to 3 days, or freeze for future quesadillas, burrito bowls, or taco salads.
Save This easy crock-pot chicken taco recipe turns any night into a fiesta and tastes just as great reheated for next-day lunches.
Recipe FAQs
- → What cut of chicken works best for shredding?
Bone-in, skinless chicken thighs or drumsticks yield tender, flavorful meat that shreds easily after slow cooking.
- → Can I cook the chicken faster than 6 hours?
Yes, cooking on high for about 3 hours achieves similar tenderness suitable for shredding.
- → What spices are used to flavor the chicken?
A combination of chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper adds a rich, smoky depth.
- → How can I make the dish spicier?
Add a chopped chipotle pepper in adobo sauce to the slow cooker for an extra smoky heat.
- → What tortillas are recommended for serving?
Warm small corn or flour tortillas can be used; corn tortillas offer a gluten-free alternative.
- → What toppings complement this dish well?
Common toppings include shredded lettuce, diced tomato, cilantro, sliced jalapeños, cheese, sour cream, and lime wedges.