Slow-Cooker Chili Chicken Tacos

Prep Time:
15 mins
Total Time:
4 hrs 15 mins

Hearty meats such as chicken thighs become fall-apart sumptuous after a long, gentle simmer in the slow cooker -- the results are ideal for shredding into tacos or sandwich fillings.


  • 2 pounds boneless, skinless chicken thighs (about 6)

  • 4 garlic cloves, thinly sliced

  • ½ cup prepared tomato salsa, plus more for serving (optional)

  • 1 to 2 tablespoons chopped canned chipotle chiles in adobo

  • 1 tablespoon chili powder

  • Coarse salt and ground pepper

  • 8 hard corn taco shells

  • Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)


  1. In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).

  2. Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.


Cook's Notes

Oven method: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until chicken is fork-tender, about 2 hours. Proceed with step 2.

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