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Shredded Chicken Tacos (Crock Pot Recipe!)

Tender, flavorful chicken thighs simmered with warm spices, perfect for stuffing into soft tortillas. A set-it-and-forget-it crock pot recipe that brings the family together for taco night.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless (skinless) chicken thighs For the juiciest tacos, use organic or free-range chicken.
  • 4 tbsp oil (preferably olive oil) Provides flavor.
  • 2 medium onions, finely chopped Always use fresh for a good aromatic punch.
  • 6 cloves garlic, minced Fresh is best for flavor.
  • 1 medium tomato, diced
  • 1 tsp ground chipotle powder
  • 1.5 tbsp chili powder or taco seasoning Use a spice mixture, not ground cayenne.
  • 2 tsp kosher salt, divided

Method
 

Preparation
  1. Heat the oil in a heavy skillet over medium-high heat. Add the onions and 1 tsp of salt, cooking until the onions are golden brown—about 10 minutes.
  2. Stir in the minced garlic and let it cook for a minute longer until fragrant.
  3. Scrape the onion and garlic mixture into a 3-quart or larger CrockPot™ Slow Cooker.
  4. Toss in the diced tomatoes, chili powder, chipotle powder, chicken thighs, and the remaining 1 tsp of salt.
  5. Cover and cook on low for 4 hours, or until the chicken is cooked through and shreddable.
  6. Transfer the chicken to a cutting board using a fork. Leave the sauce in the slow cooker and turn the heat up to high to thicken for about 10 minutes.
  7. Shred the chicken into bite-sized pieces and return to the sauce in the slow cooker, stirring to coat.

Notes

These shredded chicken tacos can be topped with your choice of cheese, sour cream, cilantro, guacamole, and diced avocado.