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Shredded Chicken Tacos

These easy shredded chicken tacos made in a Crock Pot are flavorful, tender, and perfect for any taco night, offering a delightful family dining experience.
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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: 290
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless (skinless chicken thighs) Thighs add richness; can substitute with breasts but adjust cooking time.
  • 2 medium onions, finely chopped Yellow or white onions offer the best sweetness.
  • 6 cloves garlic, minced Fresh is best, but pre-minced can be used.
  • 1 medium tomato, diced Look for ripe tomatoes for the best taste.
  • 4 tbsp oil Olive or avocado oil.
  • 2 tsp kosher salt Divided use for flavor balance.
  • 1 tsp ground chipotle powder Adds a wonderful smokiness.
  • 1.5 tbsp chili powder or taco seasoning McCormick brand recommended for balanced spice mix.

Method
 

Preparation
  1. Heat 4 tbsp oil in a heavy skillet over medium-high heat. Add the chopped onions and 1 tsp of kosher salt. Cook until golden brown, about 10 minutes.
  2. Stir in the minced garlic and cook for another minute.
  3. Transfer the onion and garlic mixture to a Crock Pot. Add the diced tomato, chili powder, ground chipotle powder, and chicken thighs. Season with the remaining 1 tsp of kosher salt.
Cooking
  1. Cover and cook on low for 4 hours.
  2. After cooking, use a fork to transfer the chicken to a cutting board. Leave the sauce in the slow cooker and turn it to high to thicken.
  3. Shred the chicken into bite-sized pieces and return it to the sauce, stirring well.
Serving
  1. Prepare tortillas and serve with your favorite toppings.

Notes

Store leftovers in an airtight container for up to 4 days. Can be frozen for up to 3 months. Customize toppings like cilantro, avocado, and lime to suit your taste.