Slow cooker chicken tacos will blow your mind, especially when they’re made with juicy chicken thighs. What’s the secret? pineapple juice! This slow cooker shredded chicken recipe is great for parties or taco night!
In this recipe
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Easy slow cooker chicken tacos
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3 tips for success
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What to serve with chicken tacos
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Save and Freeze
BE PICTURED IN; CHARACTERIZED IN:
So what’s your favorite taco filling? While I’m sometimes tempted to try chili verde or pulled pork, I usually go for the spicy chicken cutlet.
You don’t have to run out for this though, it’s easy to make at home, especially with a slow cooker! Prep for ten minutes, cook slowly for hours, then shred with a couple of forks.
Video: how to cook shredded chicken in the slow cooker
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Slow cooker chicken tacos
Shredded Chicken Tacos: 3 Tips for Success
There are three elements to making perfectly shredded chicken:the chicken, the rub and the sweet.
- for the chicken We use boneless, skinless chicken drumsticks because they have more internal fat, more flavor, and stand up to long slow cooking better than breasts.
- for the rubbing, We use chili powder, cumin, oregano, cinnamon, allspice, cayenne pepper, onion and garlic powder, and salt. Spices vary by brand and age, so you may need to experiment to find the right mix for you.
- The “Secret Sauce” This shredded chicken recipe is the addition of pineapple juice. Not only does pineapple juice add sweetness (necessary for the balance of flavors), but it also helps tenderize the chicken, making it even easier to shred. Pineapple is the key ingredient in tacos al pastor — it goes great with this shredded chicken.
Finally, it always helps to have confirmation from an unsuspecting guest. My dad stopped by for a taste and said it was excellent pulled pork. When I pointed out that it was actually chicken he couldn’t have been more surprised!
What to serve with chicken tacos
Prepare your tacos with corn tortillas, briefly reheated in a dry skillet or in the microwave, then top with any of the following:
- Finely grated cabbage
- Thinly sliced radishes
- Chopped avocado
- coriander
- lime wedges
Serve with cilantro lime rice or Spanish rice if you like.
Plus, this shredded chicken is great not just for tacos, but for Burritos, tostadas, tamales or even a taco salad.
Store and freeze shredded chicken taco meat
The shredded chicken keeps well in the fridge for up to five days and can be reheated slowly in the slow cooker, on the stovetop over low heat, or in the microwave.
This chicken also freezes well. Pack in freezer bags or other storage containers, squeezing out as much air as possible to avoid freezer burn, and freeze for up to three months.
More taco recipes to try
- Slow Cooker Mexican Pulled Pork Tacos
- Vegetarian tacos
- Crispy Fish Tacos with Red Cabbage Slaw
- Bang bang shrimp tacos
- Breakfast tacos with chorizo and eggs
Slow cooker shredded chicken
We use boneless chicken thighs because they’re easier to shred and you don’t end up with hard bits of gristle in your shredded chicken. If using bone-in chicken thighs, add 1/4 pound and when the meat is done, trim the bones before shredding the meat.
I recommend not trimming the excess fat that comes with skinless chicken thighs. You need it to keep the chicken from drying out and to make it tastier. Please use skinless thighs, otherwise you will have way too much fat.
If the shredded chicken is a little runny, don’t worry. The chicken will absorb more liquid when it’s sitting, especially if you turn it forward and chill.
ingredients
For the spice rub:
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2 tablespoon chili powder
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2 teaspoon ground cumin
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1 teaspoon kosher salt
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1 1/2 teaspoon dried oregano, finely crumbled between your hands
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1/4 teaspoon Cinammon
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1/4 teaspoon pimento (may contain a pinch of ground cloves)
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1/4 teaspoon cayenne (optional, add more or less depending on how much heat you want)
The chicken:
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2 lb boneless, skinless chicken thighs (do not remove excess fat)
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3/4 Cup pineapple juice
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2 tablespoon tomato paste
To assemble the tacos:
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Corn tortillas
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lime wedges
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Finely shredded cabbage
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Sliced thin radish
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Chopped avocado
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coriander
method
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Rub the chicken and add to the slow cooker:
Whisk together the rub ingredients in a bowl. Dredge the boneless, skinless chicken thighs in the rub. Place the chicken thighs in a slow cooker.
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Add pineapple juice and tomato paste:
Pour the pineapple juice over the chicken. Add tomato paste to the juice.
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Cook:
Cover and cook in the slow cooker for 3 hours on high or 6 hours on low.
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Shred the chicken with forks:
When the chicken is done, it should be tender. Use 2 forks to completely shred the meat in the slow cooker bowl.
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Surcharge:
Use the taco meat with heated and soaked corn tortillas, drizzle with lime juice, and add garnishes of shredded cabbage, thinly sliced radishes, avocado, and cilantro.
| nutritional information (per serving) | |
|---|---|
| 415 | calories |
| 21g | Fat |
| 32g | carbohydrates |
| 32g | protein |
