Tender, flavorful slow cooker chicken tacos made with tomatoes, warm spices, cilantro, and a touch of sweetness. An easy hands-off meal perfect for busy weeknights.
Author:Emily
Prep Time:20 minutes
Cook Time:4 hours
Total Time:4 hours 20 minutes
Yield:6 servings
Category:Main Course
Method:Slow Cooker
Cuisine:Mexican-Inspired
Diet:Halal
Ingredients
½ medium white or yellow onion (diced)
3 pounds of boneless skinless chicken breasts or thighs (OR a mix of 1 ½ pound of each)
1 14-ounce can diced tomatoes
2 tablespoons brown sugar or honey
2 tablespoons chili powder
1 ½ teaspoons cumin
1 ½ teaspoons paprika
1 teaspoon table salt (plus more as needed)
¾ teaspoon dried oregano
¾ teaspoon ground black pepper (plus more as needed)
2 tablespoons distilled white vinegar
¼ cup chopped cilantro (plus more for topping)
12 taco-sized tortillas
Sour cream (for topping)
Instructions
Spread the diced onion over the bottom of the slow cooker, then arrange the chicken in an even layer on top.
Add the diced tomatoes with their juices, followed by the brown sugar or honey. Sprinkle the chili powder, cumin, paprika, salt, oregano, and black pepper evenly over the chicken.
Cover and cook until the chicken is tender and reaches at least 165°F for chicken breasts or 175°F for chicken thighs, about 2–3 hours on high or 3–6 hours on low.
Transfer the chicken to a cutting board. Allow it to cool until easy to handle, then shred using two forks.
Stir the white vinegar into the cooking juices. Return the shredded chicken to the slow cooker and stir in the chopped cilantro. Season with additional salt and pepper to taste.
Serve the chicken in taco-sized tortillas topped with sour cream and additional cilantro as desired.
Notes
Chicken breasts, chicken thighs, or an equal mixture of both can be used.
For the best texture, cook chicken breasts to at least 165°F and chicken thighs to at least 175°F.
Adjust the final seasoning with additional salt and black pepper to taste.
Serve with extra cilantro, sour cream, and your favorite taco toppings.