Shredded Chicken Tacos (Crock Pot)

My Crock Pot shredded chicken tacos recipe makes juicy, tender chicken with simple spices, tomatoes, and onions for an easy dinner.

📝 Ingredients

• 2 lb Boneless skinless chicken thighs ((or boneless chicken breasts))
• 1/2 tbsp Dried oregano
• 1/2 tsp Garlic powder
• 1/4 tsp Paprika
• 2 tsp Sea salt
• 1/2 tsp Black pepper
• 4 medium Roma tomatoes ((cut into 3/4 to 1 inch chunks))
• 1 large Sweet onion ((cut into half moons, 3/8 inch wide))
• 1/2 cup Chicken broth ((reduced sodium))
• 18 medium Corn tortillas
• 3 medium Avocados ((diced or sliced))
• 1/3 cup Radishes ((chopped finely or sliced very thin))
• 1/3 cup Cotija cheese ((crumbled))
• 1/2 cup Fresh cilantro
• Lime wedges ((optional))

👨‍🍳 Instructions

1. 1Pat the chicken dry with paper towels, then place the chicken thighs in the slow cooker.
2. 2Season the chicken with dried oregano, garlic powder, paprika, salt, and pepper. Mix with tongs.
3. 3Add the diced tomatoes and sliced onions over the chicken.
4. 4Add the chicken broth. Pour it at the edges of the vessel, trying not to pour it directly over the chicken, so you don't wash off the seasonings.
5. 5Slow cook for 4-6 hours on low or 2-3 hours on high, until your Crock Pot chicken thighs are fall-apart tender and juicy.
6. 6To assemble the shredded chicken tacos, pile the shredded chicken, tomatoes, and onions into warm tortillas. Top with avocados, radishes, cheese, and cilantro. Serve with lime wedges if you like.