Save Tender, flavorful shredded chicken slow-cooked with spices, served in warm tortillas for a budget-friendly, crowd-pleasing meal.
I first made these Crock-Pot shredded chicken tacos for a casual weeknight dinner and was amazed at how the flavors developed in the slow cooker, making it a regular meal in our rotation.
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 & Season:
- Place chicken thighs or drumsticks in the crock-pot and scatter the onion and garlic over the top.
- Add Spices:
- Mix chili powder, cumin, paprika, oregano, salt, and pepper in a bowl. Sprinkle evenly over chicken and vegetables.
- Add Liquids:
- Pour diced tomatoes, 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 tender and shreds easily.
- Shred Chicken:
- Remove chicken, discard bones, shred meat with two forks, and return to pot. Stir in lime juice.
- Warm Tortillas:
- Warm tortillas in a dry skillet or microwave.
- Serve:
- Fill tortillas with shredded chicken, add toppings, and serve immediately.
Save 
Save This recipe is a big hit with kids and adults alike at our family gatherings, with everyone customizing their tacos with their favorite toppings around the table.
Required Tools
Crock-pot, cutting board, knife, forks, and serving spoons are all you need to make this easy dish.
Allergen Information
Contains gluten if using flour tortillas or dairy if cheese or sour cream are added; check all ingredients for possible allergens.
Nutritional Information
Each serving provides 260 calories, 7 g fat, 19 g carbohydrates, and 29 g protein without toppings.
Save 
Save These flavorful chicken tacos are perfect for busy nights or festive gatherings. Enjoy every bite and make leftovers into quesadillas or burrito bowls!
Common Questions
- → What cuts of chicken work best for this dish?
Bone-in, skinless thighs or drumsticks are ideal for slow cooking as they remain juicy and tender. Boneless breasts can be used but require less cooking time.
- → Can I make this meal dairy-free?
Yes, simply omit cheese and sour cream toppings or substitute with dairy-free alternatives to keep it dairy-free.
- → What spices give the chicken its flavor?
A blend of chili powder, cumin, smoked paprika, oregano, salt, and black pepper creates the warm, smoky flavor profile.
- → How can I reheat leftovers?
Reheat shredded chicken gently in a skillet or microwave until warmed through, then serve again with tortillas and fresh toppings.
- → Are corn tortillas gluten-free?
Yes, corn tortillas are naturally gluten-free, making them a safe option for those avoiding gluten.
- → What optional toppings enhance this dish?
Shredded lettuce, diced tomatoes, chopped cilantro, sliced jalapeños, shredded cheese, sour cream, and lime wedges add freshness and additional flavor.