Slow Cooker Chicken Street Tacos

Taco Tuesday just got a serious upgrade. These slow cooker chicken street tacos are the kind of recipe you set in the morning and come home to the most incredible smelling house. Tender, juicy, perfectly spiced chicken just waiting to be piled into warm corn tortillas.

I started making these when I needed a meal that required zero effort on busy school nights. The slow cooker does literally all the work. All you have to do is shred the chicken and warm some tortillas. My family devours these every single time and the leftovers are even better the next day.

Make It a Taco Bar

The secret to great street tacos is keeping the toppings simple and fresh. Diced white onion, chopped cilantro, a big squeeze of lime, and your favorite salsa. That is honestly all you need. The chicken is so flavorful on its own that it does not need a lot of extra stuff going on.

If you want to go all out, set up a little taco bar with different salsas, pickled jalapenos, sliced avocado, and crumbled cotija cheese. Everyone can build their own and it feels super fun. Great for feeding a crowd too since the recipe doubles easily.

Slow Cooker Chicken Street Tacos

Tender, flavorful shredded chicken made in the slow cooker, perfect for street-style tacos with all your favorite toppings.

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Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 lbs boneless skinless chicken thighs
• 1 cup chicken broth
• 1 lime juiced
• 3 cloves garlic minced
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• 1 tsp salt
• 12 small corn tortillas
• toppings diced white onion, fresh cilantro, lime wedges, salsa

Method

 

1. Place chicken thighs in the slow cooker.
2. Mix together broth, lime juice, garlic, chili powder, cumin, paprika, oregano, and salt. Pour over the chicken.
3. Cook on low for 6 to 8 hours or high for 3 to 4 hours until chicken is very tender.
4. Shred the chicken directly in the slow cooker using two forks. Let it soak in the juices for 10 minutes.
5. Warm tortillas in a dry skillet or directly over a gas flame.
6. Serve chicken in tortillas topped with onion, cilantro, and a squeeze of lime.

Notes

The chicken keeps in the fridge for 4 days and freezes beautifully. Great for meal prep.

Drop your favorite taco topping in the comments! I am always looking for new ideas.

xo, Pam