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Slow Cooker

Shredded Chicken Tacos

This taco recipe is a great choice for midweek dinners, even if it's not Taco Tuesday! We use moist boneless chicken thighs instead of beef. To make things easier for you, the taco filling is cooked in a slow cooker, so you can prepare it in the morning and come home to a delicious meal.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
  • 1 fresh jalapeño pepper, halved and stemmed (see tip)
  • 3 cloves garlic, peeled
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • ½ teaspoon salt
  • 2 pounds skinless, boneless chicken thighs
  • 16 (6 inch) corn or flour tortillas, warmed
  • 1 cup guacamole, chopped fresh cilantro, and/or lime wedges

Directions

  1. Combine undrained tomatoes, jalapeño pepper, garlic, chili powder, and salt in a blender; cover and blend until smooth. Pour the tomato mixture into a 3 1/2- to 4-quart slow cooker. Add chicken thighs; stir to coat.
  2. Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.
  3. Remove the chicken and place in a bowl. Shred the chicken using two forks. Add enough sauce mixture from the slow cooker to the shredded chicken to moisten. Serve the chicken in tortillas. If desired, top with guacamole, cilantro, and/or lime wedges.