Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 14.5 ounces canned diced tomatoes, undrained
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 cup chicken broth
- 2 tablespoons fresh lime juice (for chicken)
- 1/4 cup fresh cilantro, chopped
- 12 corn or flour tortillas
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon fresh lime juice (for crema)
- 1 teaspoon lime zest
- 1/4 teaspoon salt (for crema), or to taste
- 1 teaspoon adobo sauce (from a can of chipotles in adobo)
- 1/4 teaspoon garlic powder
Instructions
- Place boneless, skinless chicken breasts or thighs in a single layer at the bottom of your slow cooker. Sprinkle the finely diced yellow onion and minced garlic evenly over the chicken. In a small bowl, whisk together the chili powder, cumin, smoked paprika, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Generously sprinkle this spice mix over the chicken and vegetables. Pour in the canned diced tomatoes, ensuring they are spread out. Add the chicken broth and 2 tablespoons fresh lime juice over everything. Give it a gentle stir just to mingle the top layer of spices with the liquid.
- Place the lid on your slow cooker and set it to cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is incredibly tender and easily shreddable. Avoid overfilling and resist peeking to maintain heat.
- Once cooked, carefully remove the chicken from the slow cooker and place it on a cutting board or in a large bowl. Using two forks, shred the chicken completely. Return the shredded chicken to the slow cooker, stirring it into the flavorful sauce. Stir in 1/4 cup freshly chopped cilantro and a final squeeze of lime juice for brightness. Taste and adjust seasonings as needed. Keep warm on the “Warm” setting until ready to serve.
- In a medium-sized bowl, combine 1/2 cup sour cream or Greek yogurt, 1/4 cup mayonnaise, 1 tablespoon fresh lime juice, 1 teaspoon lime zest, 1/4 teaspoon salt, 1 teaspoon adobo sauce, and 1/4 teaspoon garlic powder. Whisk everything together until silky smooth and completely combined. Adjust lime juice or adobo to your taste. Cover and refrigerate until ready to serve.
- Warm your corn or flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or microwave until pliable. Spoon a generous amount of the succulent slow cooker chicken into the center of each tortilla. Drizzle a good amount of the Tangy Lime Crema over the chicken. Layer on your favorite toppings (e.g., shredded lettuce, pico de gallo, guacamole, cotija cheese, extra cilantro). Serve immediately and enjoy!
Notes
Revolutionize your dinner routine with these incredibly tender, melt-in-your-mouth Slow Cooker Chicken Tacos. Simmered in a rich, smoky, and subtly spicy sauce, this recipe delivers big on flavor and ease, transforming simple ingredients into a fiesta for your taste buds. Perfect for busy weeknights!
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Cuisine: Mexican