Slow Cooker Shredded Chicken Tacos
Fork-tender shredded chicken thighs simmered in salsa verde all day for effortless taco night any night of the week.
Shredded Chicken (Bone-in, Skinless Thighs)
3 lb bone-in skinless chicken thighs, submerged in 1 cup low-sodium chicken broth with aromatics
slow-cooker Timer
Set for 360 mins @ Low (190°F / 88°C)
Ingredients
Base recipe calibrated for 8 adults.
Get to the Point Execution
Layer 2.5 lbs boneless chicken thighs in slow cooker; season with cumin, chili powder, garlic powder, and salt.
Pour 16 oz salsa verde over the chicken and cook on Low for 6-8 hours.
Shred chicken with two forks directly in the pot and stir into the sauce.
Serve in warm tortillas with your favorite taco toppings.
Step-by-Step Guided Instructions
Place 2.5 lbs boneless skinless chicken thighs in the bottom of a 6-qt slow cooker. Sprinkle evenly with 1 tsp cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1 tsp kosher salt.
Chicken thighs stay juicy and flavorful after hours of slow cooking. Breasts will dry out and turn stringy.
Pour 16 oz jarred salsa verde over the seasoned chicken. Cover with the lid and cook on Low for 6 to 8 hours or High for 3 to 4 hours until the chicken is fall-apart tender and internal temperature reads 165°F or above.
Resist the urge to open the lid during cooking. Every peek adds 20-30 minutes to the cook time.
Remove the lid and use two forks to shred the chicken directly in the slow cooker. It should fall apart with zero effort. Stir the shredded meat into the salsa verde sauce until everything is combined. Let it sit on Warm for 5 minutes to absorb the sauce.
Shredding in the pot means every strand of chicken soaks up that tangy salsa verde flavor.
Warm corn or flour tortillas. Fill each with a generous scoop of shredded chicken. Top with diced onion, fresh cilantro, crumbled cotija cheese, a squeeze of lime, and your favorite hot sauce.
Set up a taco bar and let everyone build their own. This is the ultimate low-effort crowd-pleaser dinner.
This is the recipe for days when you have zero energy but still want to be a hero at dinner. Ten minutes of prep in the morning and by dinner time you have taco night ready to go. Make a double batch because shredded chicken freezes perfectly and works in quesadillas, burritos, nachos, and salads all week.
Use mild salsa verde for sensitive palates. Serve with simple toppings kids love: shredded cheese, sour cream, and diced tomatoes. Let them build their own tacos.
- Mexican rice
- Refried beans
- Chips and guacamole
Reheat shredded chicken in a covered pot over medium-low heat with a splash of chicken broth until warmed through.