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To make slow cooker chicken tacos, you need simple, fresh chicken taco ingredients. The main item is 2 lbs of boneless, skinless chicken thighs. These thighs stay juicy during cooking. Next, you need 1 cup of chicken broth to add moisture.

Slow Cooker Chicken Tacos

Get ready to delight your family with these Savory Slow Cooker Chicken Tacos! This easy recipe features juicy chicken, fresh ingredients, and bold flavors—all in minimal prep time. Customize to your heart's content with toppings like avocado, cilantro, and lime. Perfect for busy weeknights, this meal is a crowd-pleaser everyone will love. Click through to discover the full recipe and elevate your taco night!
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Ingredients
  

2 lbs boneless, skinless chicken thighs

1 cup chicken broth

1 can (15 oz) diced tomatoes with green chilies

1 medium onion, chopped

3 cloves garlic, minced

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon lime juice

12 small corn tortillas

Fresh cilantro, chopped (for garnish)

Sliced radishes (for garnish)

Avocado slices (for garnish)

Sour cream (optional for serving)

Instructions
 

In the slow cooker, place the chicken thighs evenly at the bottom.

    Pour in the chicken broth and add the can of diced tomatoes with their juice.

      Sprinkle the chopped onion and minced garlic over the chicken.

        In a small bowl, mix together the cumin, chili powder, smoked paprika, onion powder, salt, and black pepper. Sprinkle this spice blend over the chicken and vegetables.

          Drizzle the lime juice on top.

            Cover the slow cooker with the lid and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and shreds easily with a fork.

              Once cooked, remove the chicken from the slow cooker and shred it with two forks, discarding any excess fat.

                Return the shredded chicken to the slow cooker, stirring to combine it with the juices and vegetables.

                  Heat the corn tortillas in a skillet over medium heat for about 30 seconds on each side or until warm and pliable.

                    To assemble, place a generous amount of the shredded chicken mixture on each tortilla.

                      Top with fresh cilantro, sliced radishes, and avocado, and add a dollop of sour cream if desired.

                        Prep Time: 15 minutes | Total Time: 6-7 hours | Servings: 6-8

                          Presentation Tips: Serve the tacos on a large platter with colorful garnishes of cilantro, radishes, and avocado slices arranged artfully. Consider placing a small bowl of sour cream at the center for guests to help themselves. Enjoy with lime wedges on the side for an extra burst of flavor!