Shredded Chicken Tacos (Crock Pot)
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My Crock Pot shredded chicken tacos recipe makes juicy, tender chicken with simple spices, tomatoes, and onions for an easy dinner.
Ingredients
Instructions
Pat the chicken dry with paper towels, then place the chicken thighs in the slow cooker.
Season the chicken with dried oregano, garlic powder, paprika, salt, and pepper. Mix with tongs.
Add the diced tomatoes and sliced onions over the chicken.
Add the chicken broth. Pour it at the edges of the vessel, trying not to pour it directly over the chicken, so you don't wash off the seasonings.
Slow cook for 4-6 hours on low or 2-3 hours on high, until your Crock Pot chicken thighs are fall-apart tender and juicy.
To assemble the shredded chicken tacos, pile the shredded chicken, tomatoes, and onions into warm tortillas. Top with avocados, radishes, cheese, and cilantro. Serve with lime wedges if you like.
Nutrition
- Calories
- 565 kcal
- Carbohydrate Content
- 50.6 g
- Protein Content
- 38.1 g
- Fat Content
- 25.3 g
- Saturated Fat Content
- 5.2 g
- Trans Fat Content
- 0.03 g
- Cholesterol Content
- 151.1 mg
- Sodium Content
- 1062.7 mg
- Fiber Content
- 13.1 g
- Sugar Content
- 5.4 g
- Unsaturated Fat Content
- 17.4 g
- Serving Size
- 1 serving
