Dinner
Shredded Chicken Tacos
Tender chicken thighs soak up a smoky blend of fire-roasted tomatoes, jalapeño, garlic, chili powder, and cumin, then shred into juicy strands that fill warm tortillas with rich, spicy flavor.
- Total
- 6 hr 15 min
- Prep
- 15 min
- Cook
- 6 hr
- Serves
- 16
Nutrition per Serving
- Calories
- 256
- Protein
- 25g
- Carbs
- 24g
- Fat
- 6g
- Fiber
- 4g
- Sugar
- 4g
- Sodium
- 414mg
Ingredients
- 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
- 1 fresh jalapeño pepper, halved and stemmed (see Tip)
- 3 clove garlic, peeled
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1/2 tsp salt
- 2 lb skinless, boneless chicken thighs
- 16 (6 inch) corn or flour tortillas, warmed
- 1 cup Guacamole, chopped fresh cilantro, and/or lime wedges
Instructions
- Combine undrained tomatoes, jalapeño pepper, garlic, chili powder, and salt in a blender; cover and blend until smooth. Pour the tomato mixture into a 3 1/2- to 4-quart slow cooker. Add chicken thighs; stir to coat.
- Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.
- Remove the chicken and place in a bowl. Shred the chicken using two forks. Add enough sauce mixture from the slow cooker to the shredded chicken to moisten. Serve the chicken in tortillas. If desired, top with guacamole, cilantro, and/or lime wedges.