Slow Cooker Chicken Tacos
Tex-Mex slow cooked boneless chicken thighs for tacos, burrito bowls, nachos, and more.
Servings: 12 Servings
Calories: 155kcal
Ingredients
- 2 1/2 pounds Boneless Skinless Chicken Thighs*
- 1 large Sweet Onion cut into thin strips
- 15 oz can Fire Roasted Crushed Tomatoes
- 2 Tablespoons Ranch Seasoning
- 2 Tablespoons Hot Sauce
- 1 Tablespoon Chili Powder
- 1 Tablespoon Dried Oregano
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Kosher Salt
Instructions
- Add everything to a Crockpot or slow cooker and toss together to evenly coat the chicken.
- Cook on low heat for 4-5 hours** until the chicken shreds easily with a fork.
- Transfer the chicken to a bowl to shred before adding back to the remaining sauce.
- Set your slow cooker to its keep warm function and let the chicken rest in the sauce for 20-30 minutes before salting to taste and serving.
- Serve on warmed tortillas with cilantro, queso fresco, and lime wedges.
Notes
*If you use chicken breast instead of chicken thighs, keep a closer eye on the chicken and use temperature as a guide. You can pull the chicken at 160ºF to 165ºF to prevent overcooking.
**I used the slow cooker function on an Instant Pot. I've found this cooks a bit faster than a traditional Crockpot. My Crockpot Mexican chicken, for example, takes about 6-8 hours on low for a similar amount of chicken.
The nutrition facts are for the chicken only. One of the tortillas pictured in this recipe has 100 calories, 4g protein, 15g carbs, and 3g fat. With one serving of chicken and 1/2 oz of queso fresco, each taco has 295 calories, 24g protein, 22g carbs, and 13g fat.
Nutrition
Serving: 6oz of chicken | Calories: 155kcal | Carbohydrates: 7g | Protein: 17g | Fat: 7g