Slow Cooker Chicken Tacos Recipe
Chicken thighs cook low and slow in a mix of broth, tomatoes with green chiles, and taco seasoning until they shred with almost no effort, and letting the shredded meat sit back in the cooking liquid for a few minutes pulls even more flavor into every strand before it hits a tortilla.
- Prep
- 10 min
- Cook
- 6 hr
- Total
- 6 hr 10 min
- Servings
- 6
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 can (10 oz) diced tomatoes with green chiles (such as Rotel), undrained
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 2 tbsp taco seasoning
- 1 medium lime, juiced
- 12 tortillas (6-inch) corn tortillas
- 1 cup shredded cheddar or Monterey Jack cheese, for serving
- 1/4 cup fresh cilantro, chopped, for serving
Nutrition per serving
- Calories
- 468
- Protein
- 38g
- Carbs
- 28g
- Fat
- 21g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Place the chicken thighs in the bottom of the slow cooker in a single layer.
- 2Pour the diced tomatoes with green chiles over the chicken, then scatter the diced onion and garlic on top. Add the chicken broth and sprinkle the taco seasoning evenly over everything.
- 3Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken shreds easily with a fork.
- 4Transfer the chicken to a cutting board or bowl and shred it with two forks, discarding any large pieces of fat.
- 5Return the shredded chicken to the slow cooker and stir it into the remaining liquid. Let it sit uncovered for 10 minutes so the meat reabsorbs the juices, then stir in the lime juice.
- 6Warm the corn tortillas in a dry skillet over medium heat for about 20 seconds per side, or wrap in foil and warm in a 300°F (150°C) oven for 10 minutes.
- 7Use a slotted spoon to pile the chicken onto the warm tortillas and top with cheese, cilantro, and any other toppings you like.
Tips & variations
- Chicken breasts work in a pinch, but check them at the 4-hour mark on low, since they dry out and turn stringy faster than thighs once they overcook.
- For a smokier taco, swap 1 teaspoon of the taco seasoning for chipotle chile powder in adobo sauce.
- Spread the shredded chicken on a sheet pan and broil for 2 to 3 minutes to crisp up the edges before serving for texture contrast against the soft tortillas.
- Skip store-bought taco seasoning by mixing 1 tablespoon chili powder, 1 teaspoon each cumin and smoked paprika, and 1/2 teaspoon each garlic powder, onion powder, and salt.
Storage & reheating
Store the shredded chicken in its cooking liquid in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet or microwave, adding a splash of broth if it looks dry. Freeze the cooled chicken and liquid together in a freezer bag for up to 3 months; thaw overnight in the refrigerator before reheating.
Tips from the Tulo kitchen
- Searing the chicken thighs for a minute per side in a hot skillet before they go into the slow cooker adds a layer of browned flavor the slow cooker alone can't build.
- Leaving the lid on for the full cook time matters more than it seems: every peek lets out heat and can add 15 to 20 minutes to the total cooking time.
FAQ
Can I use chicken breasts instead of thighs?
Yes, but breasts cook faster and dry out more easily in a slow cooker. Check for doneness starting around 3 hours on low or 2 hours on high, and shred as soon as they hit 165°F (74°C).
Do I need to add liquid, or will the tomatoes be enough?
The tomatoes and their juice provide most of the liquid, but the extra chicken broth keeps the chicken from sitting in a too-thick sauce and helps it stay moist over the long cook.
Can I cook this from frozen chicken thighs?
It's not recommended. Frozen chicken spends too long in the slow cooker's danger zone (40°F to 140°F) before it heats through, which is a food safety risk; thaw the chicken in the refrigerator first.
How do I make the taco filling less soupy?
After shredding the chicken, cook it uncovered on high for 10 to 15 minutes to let some of the liquid reduce, or spoon the chicken out with a slotted spoon and leave excess liquid behind.
