What cuts of chicken work best for slow cooking?

Bone-in, skinless chicken thighs or drumsticks provide moist, tender results when slow-cooked and shredded.

Can I use boneless chicken instead?

Yes, boneless skinless breasts can be used but reduce cooking time by about an hour to prevent drying out.

Including a chopped chipotle pepper in adobo sauce enhances smoky heat and depth in the dish.

Fresh toppings like shredded lettuce, chopped cilantro, sliced jalapeños, diced tomato, and a squeeze of lime brighten the flavors.

Yes, shredding the chicken and mixing with sauce in advance allows flavors to meld; just warm before serving.

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

My family loves these shredded chicken tacos for busy weeknights when we want maximum flavor with minimum effort.

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

Layer Ingredients:: Place chicken thighs or drumsticks in the bottom of the crock-pot. 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 Chicken:: Remove chicken from the crock-pot. Discard any bones, then shred the meat using two forks.
Combine:: Return shredded chicken to the pot. Stir to combine with the sauce, then stir in lime juice.
Warm Tortillas:: Warm tortillas in a dry skillet or microwave.
Serve:: Fill tortillas with shredded chicken and top with your favorite toppings. Serve immediately.

Last Sunday, these tacos brought everyone to the table and made for a stress-free, delicious family dinner.

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

Contains gluten if using flour tortillas, contains dairy if using cheese or sour cream, always check packaged ingredients for potential allergens.

Per serving, without optional toppings: Calories 260, Total Fat 7 g, Carbohydrates 19 g, Protein 29 g.

Enjoy these tacos fresh from the crock-pot and savor the bold flavors with your favorite toppings.

→ What cuts of chicken work best for slow cooking?: Bone-in, skinless chicken thighs or drumsticks provide moist, tender results when slow-cooked and shredded.
→ Can I use boneless chicken instead?: Yes, boneless skinless breasts can be used but reduce cooking time by about an hour to prevent drying out.
→ How do I add extra smoky flavor?: Including a chopped chipotle pepper in adobo sauce enhances smoky heat and depth in the dish.
→ What toppings complement these tacos?: Fresh toppings like shredded lettuce, chopped cilantro, sliced jalapeños, diced tomato, and a squeeze of lime brighten the flavors.
→ Can I prepare this ahead of time?: Yes, shredding the chicken and mixing with sauce in advance allows flavors to meld; just warm before serving.