Description
A hands-off method for tender, flavorful chicken tacos using crockpot magic. Juicy thighs absorb cumin-lime spice overnight, creating perfectly shredded meat for warm tortillas.
Ingredients
2 lbs chicken thighs (boneless, skinless)
1 cup chicken broth
4 garlic cloves (minced)
2 tsp ground cumin
1 tbsp chili powder
2 tbsp olive oil
1 lime (zest only)
Instructions
Season chicken with cumin, chili powder, and half the lime zest
Add olive oil to coating, massage into meat
Pour broth and remaining lime zest into slow cooker
Transfer chicken to cooker (nestled in liquid)
Let sit undisturbed for 15 minutes to develop flavor bonds
Cook on low for 6 hours
Shred meat using two forks, discard any bones
Blend shredded chicken with collected juices
Heat tortillas using moist paper towels in microwave
Notes
Drumsticks may be substituted for skirts or thighs
Use olive oil for a heart-healthy twist
Double seasoning for fuller flavor profile
Tacos hold well in fridge (3 days) for meal prep
- Prep Time: 10
- Cook Time: 360
- Category: Baking
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 80mg