Description
Incredibly tender, perfectly seasoned shredded chicken made in the slow cooker. This easy recipe is perfect for feeding a crowd at potlucks, game days, or family dinners, with a velvety texture that soaks into warm tortillas without getting soggy.
Ingredients
- 3 pounds (1.4 kg) boneless, skinless chicken breasts or thighs
- 1 cup (240 ml) low-sodium chicken broth
- 4 cloves garlic, minced
- 1 medium yellow onion, diced
- 2 tablespoons (15 g) chili powder
- 1 tablespoon (7 g) ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons (30 ml) fresh lime juice
- 2 tablespoons (8 g) chopped fresh cilantro (optional, for garnish)
- Corn or flour tortillas (about 20 small or 12 large)
- Toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa, avocado, pickled jalapeños
Instructions
- Pat the chicken dry with paper towels and place in the bottom of a 6-quart or larger slow cooker in a single layer.
- In a small bowl, mix chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne (if using). Sprinkle evenly over the chicken and rub in with your hands.
- Scatter diced onion and minced garlic over the seasoned chicken.
- Slowly pour chicken broth around the edges of the pot (not directly over the spices) until it comes about halfway up the chicken.
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken shreds easily with a fork and reaches an internal temperature of 165°F (74°C).
- Carefully remove the lid. Using two forks, shred the chicken right in the pot and stir into the cooking liquid. If too much liquid, leave lid off for 10-15 minutes to thicken.
- Squeeze fresh lime juice over the shredded chicken and stir. Adjust salt or heat to taste.
- Warm tortillas by wrapping in damp paper towels and microwaving for 30 seconds, or char individually on a gas burner.
- Assemble tacos by piling chicken onto warm tortillas and topping with desired toppings. Serve immediately.
Notes
Don’t lift the lid too often during cooking. Shred chicken into chunky pieces (about thumb-size) rather than too fine. Let shredded chicken rest in juices for 10-15 minutes before serving for best flavor. Leftovers keep in the refrigerator for up to 4 days and freeze for up to 3 months. For spicier version, add 2 chopped chipotle peppers in adobo sauce. For milder version, omit cayenne and smoked paprika and reduce chili powder to 1 tablespoon.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (LOW) or 3-4 hours (HIGH)
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 4 ounces of chicken
- Calories: 220
- Sugar: 1
- Sodium: 480
- Fat: 7
- Saturated Fat: 2
- Carbohydrates: 3
- Fiber: 1
- Protein: 35
Keywords: crockpot chicken tacos, easy chicken tacos, slow cooker tacos, chicken tacos for a crowd, best chicken taco recipe