Crockpot Shredded Chicken Tacos (10 Minute Prep!)

close up side angle of plate of shredded chicken tacos next to several cut limes

Crockpot Shredded Chicken Tacos (10 Minute Prep!)

These crockpot shredded chicken tacos are tender, juicy, and unbelievably easy to make! Made with boneless skinless chicken thighs and delicious spices like cumin, chili powder, paprika, and more, these take just 10 minutes of prep time before they start cooking! Serve with your favorite taco toppings, or use the pulled chicken as a topping for nachos or rice bowls.

Course dinner, Main Dish

Cuisine American, Mexican

Diet Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose

Prep Time 10

Cook Time 3

Total Time 3 5

Servings

Calories 233kcal

Author Christy Gurin

Equipment

1 Crockpot (slow cooker can be used if cooking times are increased)
1 Measuring cups and spoons set
2 Forks

Ingredients

3 lbs. boneless skinless chicken thighs, visible fat removed
2 teaspoons cumin
1 teaspoons salt
1/2 teaspoons pepper
4 teaspoons chili powder
1 teaspoons garlic powder
1 teaspoons onion powder
1 teaspoons paprika
1 teaspoons dried oregano
1 cup salsa

US Customary - Metric

Instructions

Place chicken thighs in crock pot.
Sprinkle seasonings and salsa on top of chicken and stir to coat.
Cook in crock pot for 2-3 hours on high or 6-7 hours on low heat. Exact cooking time will vary based on your crockpot model.
Use two forks to shred chicken. Don't drain off extra liquid since after shredding the chicken will soak a lot of it back up and be more flavorful and juicy. Use a slotted spoon to serve with other taco fixings or use meat in other recipes that call for taco chicken.

Notes

Serving Size: This recipes makes about four cups of shredded taco meat. 1 serving is approximately 1/2 cup of taco meat.
Taco Fixing Ideas: cheese, guacamole, salsa, pico de gallo, black olives, shredded cabbage, cilantro, etc.
Storage: When placed in an airtight container, leftovers will stay fresh in the fridge for up to 3-4 days.
Freezing: The taco meat can be frozen in freezer safe tightly sealing containers for up to 4 months. When you are ready to use, let chicken thaw in the refrigerator overnight, and then warm it up in the microwave or stovetop.
Thighs or Breasts: While thighs maintain moisture better, chicken breasts can be used instead of thighs if desired.
Seasoning: If you make this recipe often, the spices can be substituted with my chicken taco seasoning blend. To make this even easier, make a large batch of the seasoning blend and use 4 Tablespoons for 3 lbs. of chicken (or 4 teaspoons per lb.).
Crockpot vs. Slow cooker: Most people use the words crockpot and slow cooker interchangeably but note that if you're using an actual slow cooker that only has a heating element on the bottom, you may need to allow more time for the taco meat to cook.

Nutrition