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Shredded Chicken Tacos (Crock Pot Recipe!)

These shredded chicken tacos are infused with rich spices and cooked effortlessly in a Crock Pot, making for a comforting and easy meal perfect for busy evenings.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken thighs Thighs are juicier compared to breasts.
  • 4 tbsp oil (olive or avocado) Use vegetable oil for a lighter taste.
  • 2 medium onions, finely chopped Sweet onions work well.
  • 6 cloves garlic, minced Fresh garlic is preferred.
  • 1 medium tomato, diced Use ripe, juicy tomatoes for best flavor.
  • 2 tsp kosher salt, divided Adjust to personal taste.
  • 1 tsp ground chipotle powder Adds a smoky kick; can substitute with paprika.
  • 1.5 tbsp chili powder or taco seasoning Using high-quality spices enhances flavor.

Method
 

Preparation
  1. Heat the oil on medium in a heavy skillet. Add the chopped onions and 1 tsp salt; sauté until golden brown, about 10 minutes.
  2. Stir in minced garlic and cook for another minute, being careful not to burn it.
  3. Transfer the onion and garlic mixture into a 3-Quart or larger Crock Pot.
  4. Add diced tomato, chipotle powder, chili powder or taco seasoning, chicken thighs, and remaining 1 tsp salt into the Crock Pot.
  5. Cover and cook on low for 4 hours.
  6. Once cooked, shred the chicken with a fork and return it to the sauce in the Crock Pot to soak up the flavor.

Notes

These tacos can be customized with various toppings like avocado, cilantro, salsa, or cheese. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Adjust the spice level to your preference.