Crockpot Shredded Chicken Tacos for Quick Weeknight Dinners
Tender boneless chicken thighs slow-cooked with garlic, cumin, and smoked chili powder, shredded and served in warm tortillas with fresh toppings for easy, customizable meals.
- Prep Time: 15
- Cook Time: 270
- Total Time: 285
- Yield: 6-8 tacos 1x
- Category: dinner
- Method: Slow Cooking
- Cuisine: Tex-Mex
Ingredients
1.5 lbs boneless, skinless chicken thighs
4 cloves garlic, minced or granulated
1 tsp ground cumin
1 tbsp smoked chili powder
1 cup low-sodium chicken broth
2 tbsp olive oil, or avocado oil
Instructions
Pat chicken dry with paper towels
Mix cumin, chili powder, and garlic in a small bowl
Heat oil in crockpot on low for 30 minutes
Place chicken in single layer in crockpot
Sprinkle spice mixture evenly over chicken
Pour broth halfway up chicken
Cover and cook on low for 4 hours or high for 2.5 hours
Use two forks to shred chicken while still warm
Skim excess fat from shredded chicken
Heat tortillas briefly in a skillet
Assemble tacos with shredded chicken and desired toppings
Notes
Use boneless thighs for juicier texture
Test chicken doneness with a thermometer (165°F internal temperature)
Avoid overcooking to prevent dryness
Serve within 1 hour of cooking for optimal texture
Low-sodium broth helps control sodium content
Nutrition
- Serving Size: 1 taco
- Calories: 220
- Sugar: 0g
- Sodium: 1800mg
- Fat: 13g
- Saturated Fat: 3g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg
Find it online: https://itisrecipes.com/crockpot-shredded-chicken-tacos/