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.
Ingredients
Scale
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)
Instructions
- Prepare the Chicken: Pat the chicken dry with paper towels to remove excess moisture. Place the chicken thighs evenly in the slow cooker bowl.
- 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.
- Add Vegetables: Layer the diced Roma tomatoes and sliced sweet onions on top of the seasoned chicken in the slow cooker.
- 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.
- 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.
- 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
