Slow Cooker Chicken Tacos
These tender, juicy chicken tacos are a weeknight safety net. Using a mix of thighs and breasts, the meat becomes perfectly shreddable and brightened with fresh lime zest and salsa.
Equipment
- 5 or 6-quart slow cooker
- Two forks
- Cutting board
- large bowl
Ingredients
- 2 pounds mixed boneless, skinless chicken thighs and/or breasts
- 1 cup prepared tomato salsa
- 1 lime
- Salt to taste
- Freshly ground black pepper to taste
Optional toppings:
- shredded lettuce
- diced tomatoes
- sour cream
- sliced avocado
- guacamole
- hot sauce
- more salsa
Instructions
Build the slow cooker base
- Add the chicken to a 5 or 6-quart slow cooker, laying the pieces so they sit flat and cook evenly.
- Pour the salsa over the top, then use your hands or tongs to toss until every piece looks fully coated and glossy.
- Nestle the chicken into an even layer at the bottom of the slow cooker to ensure even cooking.
Slow cook until shreddable
- Cover with the lid and cook until the chicken pulls apart easily with 2 forks, about 3 hours on high or 6 hours on low. The meat should look opaque and feel soft when pressed.
Shred and season with lime
- Move the chicken to a cutting board and let it cool slightly until it is comfortable to handle.
- While the meat rests, zest and juice the lime so it is ready for seasoning.
- Shred the chicken into bite-sized pieces using two forks, aiming for distinct strands rather than a fine paste.
- Transfer the shredded meat to a large bowl, season with salt and freshly ground black pepper, then toss with the lime zest and juice.
Notes
Crispy Twist Tip: For restaurant-style crispy edges, place the shredded and seasoned chicken under a broiler for a few minutes until the tips become golden and caramelized.
Shredding Strategy: Shred the chicken while it is still warm. It stays juicier and the muscle fibers separate more easily than if the meat has cooled completely.
Reducing Liquid: If the cooking juices are too thin, simmer them in a small saucepan for 5 to 10 minutes until they thicken into a glaze, then toss the glaze back with the shredded meat.
Storage Tip: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet with a fresh squeeze of lime to restore the bright flavor.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 248kcalCarbohydrates: 5gProtein: 34gFat: 9gSaturated Fat: 2gCholesterol: 115mgSodium: 580mgPotassium: 420mgFiber: 1gSugar: 2gVitamin A: 10IUVitamin C: 8mgCalcium: 35mgIron: 1.8mg
Tried this recipe?Let us know how it was!