Slow Cooker Chicken Tacos (Printable Version)

Tender spiced chicken shreds perfectly for taco night with minimal prep work

# Ingredient List:

→ Poultry

01 - 1.5 lbs boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 1 medium yellow onion, finely diced
03 - 3 cloves garlic, minced
04 - 1 (14.5 oz) can diced tomatoes with juices
05 - 1-2 jalapeños, seeded and minced

→ Spices & Seasonings

06 - 1 tbsp chili powder
07 - 1 tsp ground cumin
08 - 1 tsp smoked paprika
09 - 1/2 tsp dried oregano
10 - 1/2 tsp salt
11 - 1/2 tsp black pepper

→ Liquids

12 - 1/2 cup chicken broth
13 - Juice of 1 lime

→ To Serve

14 - 12 small corn or flour tortillas
15 - Shredded lettuce, chopped tomatoes, diced red onion, avocado, shredded cheese, sour cream, fresh cilantro, lime wedges

# How to Make:

01 - Place the chicken breasts or thighs in the bottom of your slow cooker.
02 - Add the diced onion, minced garlic, jalapeños (if using), and pour the diced tomatoes with juices over the chicken.
03 - Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and black pepper evenly over the ingredients.
04 - Pour in the chicken broth.
05 - Cover and cook on low for 6 hours (or on high for 3 hours), until the chicken is very tender and easily shreds with a fork.
06 - Remove chicken from the slow cooker, shred using two forks, and return to the sauce. Add the lime juice and stir to combine.
07 - Warm the tortillas according to package instructions.
08 - Spoon the shredded chicken onto warm tortillas, add your favorite toppings, and serve with lime wedges.

# Expert Tips:

01 -
  • The chicken becomes impossibly tender, practically falling apart when you look at it
  • Your entire kitchen smells like a Mexican restaurant without any fancy techniques
  • You can assemble dinner in under 15 minutes after a long day
02 -
  • The chicken continues absorbing flavor as it sits in the juices, so this actually tastes better the next day
  • Do not skip the lime juice at the end, it balances the rich, savory spices with brightness
03 -
  • Pat the chicken dry before adding it to help the spices adhere better
  • Resist the urge to lift the lid during cooking, every peek adds 15-20 minutes to the time

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