Slow Cooker Shredded Chicken Tacos
Juicy, tender chicken thighs seasoned with a flavorful spice blend and slow-cooked to perfection. Paired with your favorite taco toppings, this recipe delivers easy, satisfying Mexican-inspired flavor every time.
- Prep Time: 15
- Cook Time: 420
- Total Time: 435
- Yield: 6-8 servings 1x
- Category: dinner
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Pescatarian-friendly (without pork or alcohol)
Ingredients
2 lbs skinned chicken thighs
2 cups low-sodium chicken broth
1 large yellow onion, peeled
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp salt
Instructions
Pat chicken dry with paper towels and remove wing tips. Place in the slow cooker in a single layer.
In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, and salt. Sprinkle half of the spice mix over the chicken.
Add broth to the slow cooker and place the peeled onion halves in the crock.
Sprinkle the remaining spice mix over the chicken and place the onion halves on top of the chicken.
Cook on LOW for 6-8 hours, until chicken is tender and easily shreds with a fork.
Using tongs, transfer onions to a bowl. Shred the chicken with two forks, discarding any cartilage.
Stir the broth into the shredded chicken to create a delicious sauce for your tacos.
Notes
Chicken thighs are preferred to ensure juicy, tender results.
Use vegetable broth to make a vegetarian version.
Add dried oregano for an extra traditional flavor.
Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.
Serve with warm tortillas, avocado, salsa, or cilantro for a full taco experience.
Nutrition
- Serving Size: 1 taco (100g chicken)
- Calories: 160
- Sugar: 1g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 85mg