Shredded Chicken Tacos

Tender, flavorful shredded chicken slow-cooked with spices, served in warm tortillas for a budget-friendly, crowd-pleasing meal.

I first made these chicken tacos for a casual family gathering. Everyone loved being able to build their own tacos and the easy setup gave me more time with guests.

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

Layer Ingredients:

Place chicken thighs or drumsticks in the bottom of the crock-pot. Scatter chopped onion and minced garlic over the chicken.

Season:

Mix chili powder, cumin, smoked paprika, oregano, salt, and pepper. Sprinkle evenly over 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 high for 3 hours) until chicken is very tender and easily shreds with a fork.

Shred Chicken:

Remove chicken from crock-pot. Discard bones and shred meat with two forks.

Combine & Finish:

Return shredded chicken to the pot and stir with the sauce. Stir in lime juice.

Warm Tortillas:

Warm tortillas in a dry skillet or microwave.

Serve:

Fill tortillas with shredded chicken, add favorite toppings, and serve immediately.

Pin It

My kids always request these shredded chicken tacos on taco night. They love helping line up toppings and creating their own dinner combinations.

Required Tools

Crock-pot (slow cooker), cutting board, knife, forks for shredding, serving spoons

Allergen Information

Recipe contains gluten if using flour tortillas or dairy if you add cheese or sour cream. Always check packaged ingredients for potential allergens.

Nutritional Information

Each serving (without optional toppings): 260 calories, 7 g total fat, 19 g carbohydrates, 29 g protein

Pin It

Try these Crock-Pot tacos for an easy weeknight dinner. Everyone can customize with their favorite toppings for a fun, delicious meal.

Recipe FAQs

→ What type of chicken works best for this dish?

Bone-in, skinless chicken thighs or drumsticks are recommended for tender, flavorful results. Boneless breasts can be used with reduced cooking time.

→ Can I cook this on high instead of low?

Yes, cooking on high for about 3 hours yields similar tenderness, but low heat for 6 hours develops deeper flavors.

→ What toppings complement the shredded chicken filling?

Shredded lettuce, diced tomatoes, chopped cilantro, jalapeños, cheese, sour cream, and lime wedges all add freshness and flavor variety.

→ How should the tortillas be prepared?

Warm tortillas in a dry skillet or microwave before filling to enhance softness and flavor.

→ Is this dish suitable for dairy- and nut-free diets?

Yes, the main filling contains no dairy or nuts. Avoid cheese or sour cream toppings to keep it dairy-free.