Slow Cooker Shredded Chicken Tacos
Tender, pull-apart chicken with a hint of chili and lime, cooked low and slow in the slow cooker, then stuffed into warm tortillas with your favorite toppings. This recipe keeps this weeknight staple simple and flavorful, with minimal hands-on time and maximum cozy flavor.
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 cup salsa
- 1/2 cup low-sodium chicken broth or water
- 1 packet taco seasoning
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 pinch salt
- 1 pinch black pepper
- 1 lime, cut into wedges (for serving)
- tortillas for serving (corn or flour)
Instructions
- Place the chicken thighs in the slow cooker. If they’re large, you can cut them into smaller pieces so they cook evenly.
- Sprinkle the taco seasoning, cumin, and smoked paprika over the chicken. This is your flavor base, so don’t skip it.
- Pour the salsa and broth over the chicken. The liquid helps everything stay moist and creates a light sauce to spoon over the tacos.
- Cover and cook on low for 6–7 hours, or on high for 3–4 hours, until the chicken is tender and shreds easily with a fork.
- Remove the chicken from the slow cooker and shred it with two forks. Return the meat to the pot and stir it into the sauce. If you like a saucier filling, you can simmer uncovered on high for 20–30 minutes to reduce the liquid slightly.
- Taste and adjust salt if needed. Squeeze a little lime over the shredded chicken for brightness.
- Warm the tortillas in a dry pan or microwave. Fill with shredded chicken, then top with your favorites—diced onions, fresh cilantro, a squeeze of lime, avocado slices, and a dollop of sour cream or shredded cheese.
- Serve immediately with extra lime wedges on the side.