Shredded Chicken Tacos (Crock Pot) Recipe

Introduction

These shredded chicken tacos made in a crock pot are tender, flavorful, and perfect for an easy weeknight meal. Slow-cooked chicken thighs with simple spices and fresh toppings create a delicious, satisfying taco experience.

Ingredients

• 2 lb boneless skinless chicken thighs (or boneless chicken breasts)
• 1/2 tbsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• 2 tsp sea salt
• 1/2 tsp black pepper
• 4 medium Roma tomatoes (cut into 3/4 to 1 inch chunks)
• 1 large sweet onion (cut into half moons, 3/8 inch wide)
• 1/2 cup chicken broth (reduced sodium)
• 18 medium corn tortillas
• 3 medium avocados (diced or sliced)
• 1/3 cup radishes (chopped finely or sliced very thin)
• 1/3 cup Cotija cheese (crumbled)
• 1/2 cup fresh cilantro
• Lime wedges (optional)

Instructions

1. Step 1: Pat the chicken dry with paper towels, then place the chicken thighs in the slow cooker.
2. Step 2: Season the chicken with dried oregano, garlic powder, paprika, salt, and pepper. Mix with tongs to coat evenly.
3. Step 3: Add the diced tomatoes and sliced onions on top of the chicken.
4. Step 4: Pour the chicken broth around the edges of the slow cooker, avoiding pouring directly over the chicken to keep the seasonings in place.
5. Step 5: Cook on low for 4–6 hours or on high for 2–3 hours, until the chicken is fall-apart tender and juicy.
6. Step 6: Shred the chicken with two forks and assemble the tacos by piling the chicken, tomatoes, and onions into warmed tortillas. Top with avocados, radishes, Cotija cheese, and cilantro. Serve with lime wedges, if desired.

Tips & Variations

• For extra flavor, add a squeeze of fresh lime juice to the shredded chicken before assembling the tacos.
• Use chicken breasts if preferred, but thighs remain juicier and more flavorful when slow cooked.
• Substitute corn tortillas with flour tortillas for a different texture.
• Add a spicy kick with sliced jalapeños or a drizzle of hot sauce.
• Leftover chicken can be used in salads, burritos, or quesadillas.

Storage

Store leftover shredded chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of chicken broth to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs for this recipe?

It’s best to use thawed chicken for even cooking, but if using frozen, increase the cooking time and ensure the chicken reaches safe internal temperature before shredding.

How do I keep the tortillas from tearing when assembling the tacos?

Warm the tortillas in a dry skillet or wrap in a damp paper towel and microwave for 20-30 seconds to make them pliable and easier to fold without tearing.

Shredded Chicken Tacos (Crock Pot) Recipe

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★★★★★

4.9 from 93 reviews

• Author: Thomas
• Total Time: 4 hours 15 minutes to 6 hours 15 minutes
• Yield: Approximately 18 tacos (serves 6-8) 1x

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Description

These Shredded Chicken Tacos are a flavorful and easy slow cooker recipe perfect for a weeknight meal. Tender chicken thighs are seasoned with oregano, garlic powder, paprika, salt, and pepper, then cooked low and slow with fresh tomatoes, onions, and chicken broth until juicy and fall-apart tender. Served on warm corn tortillas and topped with creamy avocado, crunchy radishes, crumbly Cotija cheese, and fresh cilantro, these tacos deliver vibrant flavors with minimal effort.

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Ingredients

Scale 1x2x3x

Chicken and Seasonings

• 2 lb Boneless skinless chicken thighs (or boneless chicken breasts)
• 1/2 tbsp Dried oregano
• 1/2 tsp Garlic powder
• 1/4 tsp Paprika
• 2 tsp Sea salt
• 1/2 tsp Black pepper

Vegetables and Broth

• 4 medium Roma tomatoes (cut into 3/4 to 1 inch chunks)
• 1 large Sweet onion (cut into half moons, 3/8 inch wide)
• 1/2 cup Chicken broth (reduced sodium)

Toppings and Serving

• 18 medium Corn tortillas
• 3 medium Avocados (diced or sliced)
• 1/3 cup Radishes (chopped finely or sliced very thin)
• 1/3 cup Cotija cheese (crumbled)
• 1/2 cup Fresh cilantro
• Lime wedges (optional)

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Instructions

1. Prepare the Chicken: Pat the chicken dry with paper towels to remove excess moisture. Place the chicken thighs evenly in the slow cooker bowl.
2. Season the Chicken: Sprinkle dried oregano, garlic powder, paprika, sea salt, and black pepper over the chicken. Use tongs to gently mix and coat the chicken evenly with the seasonings.
3. Add Vegetables: Layer the diced Roma tomatoes and sliced sweet onions on top of the seasoned chicken in the slow cooker.
4. Add Broth Carefully: Pour the reduced sodium chicken broth around the edges of the slow cooker, avoiding pouring directly onto the chicken to preserve the seasoning on top.
5. Slow Cook the Chicken: Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours until the chicken is fall-apart tender and juicy.
6. Assemble the Tacos: Warm the corn tortillas. Shred the cooked chicken with forks and pile onto the tortillas along with the cooked tomatoes and onions. Top with diced or sliced avocados, finely chopped radishes, crumbled Cotija cheese, and fresh cilantro. Serve with lime wedges on the side if desired.

Notes

• Chicken thighs remain juicier than breasts in slow cooking, but breasts can be used as an alternative.
• Use reduced sodium chicken broth to control salt levels.
• Warming the tortillas before assembling helps prevent tearing and enhances flavor.
• Lime wedges add a fresh citrus brightness when served with tacos.
• Customize toppings with your favorites such as salsa, sour cream, or jalapeños.

• Prep Time: 15 minutes
• Cook Time: 4 to 6 hours (low) or 2 to 3 hours (high)
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Mexican

Keywords: shredded chicken tacos, slow cooker chicken tacos, crock pot chicken, easy taco recipe, Mexican chicken tacos