Description
A hands-off, flavorful Mexican-American recipe with tender slow-cooked chicken seasoned with smoked paprika and cumin. Perfect for busy weeknights and serves 8 tacos with bold, authentic flavor.
Ingredients
2 lbs chicken thighs (boneless, skinless)
2 tbsp olive oil (substitute for pork fat)
1 medium white onion
4 cloves garlic, minced
2 tsp smoked paprika
1 tsp ground cumin
1 cup chopped cilantro
2 tbsp lemon juice
Tortillas, warmed
Optional: Vegetable shortening if needed for flavor
Instructions
Dice onion and mince garlic
Place chicken thighs in crockpot
Spread onions and garlic over meat
Stir in smoked paprika, cumin, and half the cilantro
Add 2 tbsp olive oil
Cover and cook on LOW for 6 hours or HIGH for 4 hours
Check chicken temperature (165°F)
Shred chicken with two forks
Stir in remaining cilantro and lemon juice
Notes
Substitute chicken breasts for thighs (they may dry out slightly)
Use store-bought lime juice if fresh is unavailable
Serve with tortillas, avocado, and lime slices
Leftovers refrigerate for 3-4 days
- Prep Time: 10
- Cook Time: 240
- Category: Baking
- Method: Slow Cooking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 150mg