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 weekend get-together and they disappeared in minutes. The savory aroma filled the house and everyone came back for seconds.
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
- Prep Chicken & Veggies:
- Place chicken thighs or drumsticks in the bottom of the crock-pot. Scatter chopped onion and minced garlic over the chicken.
- Add Spices:
- Mix chili powder, cumin, smoked paprika, oregano, salt, and pepper in a bowl. Sprinkle evenly over chicken and vegetables.
- Build Sauce & Cook:
- Pour diced tomatoes (with juices), tomato paste, and chicken broth over all. Cover and cook on low for 6 hours or high for 3 hours, until chicken is very tender and shreds easily.
- Shred Chicken:
- Remove chicken, discard bones, and shred meat with two forks.
- Combine & Finish:
- Return shredded chicken to the pot, stir in lime juice, and mix with sauce.
- Warm Tortillas:
- Heat tortillas in a dry skillet or microwave.
- Assemble & Serve:
- Fill tortillas with shredded chicken, add toppings, and serve immediately.
Save 
Save My kids love helping assemble their own tacos with their favorite toppings. It’s become a fun Friday night tradition for us to eat together and try new salsa combinations.
Required Tools
You’ll need a crock-pot, cutting board, knife, forks for shredding, and serving spoons to make prep and serving easy.
Allergen Information
If using flour tortillas or dairy toppings, check labels for allergens. Use corn tortillas for a gluten-free option and skip cheese or sour cream if dairy-free.
Nutritional Information
Per serving (without optional toppings): 260 calories, 7 g total fat, 19 g carbohydrates, 29 g protein.
Save 
Save Serve these tacos hot and enjoy an easy, delicious meal that’s perfect for gatherings or busy weeknights.
Recipe FAQ
- → How do I ensure the chicken stays tender?
Cook the chicken slowly on low heat for 6 hours to allow the meat to break down and become tender enough for easy shredding.
- → Can I use a different cut of chicken?
Boneless, skinless breasts can be used, but reduce cooking time by about an hour to prevent drying out.
- → What spices give this dish its flavor?
The blend of chili powder, cumin, smoked paprika, oregano, and fresh garlic and onion creates a warm, smoky, and aromatic profile.
- → How should I serve the shredded chicken?
Serve it in warmed corn or flour tortillas, topped with fresh lettuce, tomato, cilantro, jalapeños, cheese, or sour cream according to preference.
- → Is this dish suitable for special diets?
It's dairy- and nut-free as prepared; using corn tortillas keeps it gluten-free. Toppings can be adjusted to accommodate other dietary needs.
- → Can leftovers be repurposed?
Leftover shredded chicken works well in quesadillas, burrito bowls, or salads for quick and varied meals.