Description
Tender, slow-cooked chicken with a zesty taco twist in a one-pot meal ideal for busy weeknights. Loaded with bold flavors and adaptable to ingredient substitutions, it’s perfect for casual get-togethers.
Ingredients
4 lbs boneless chicken thighs
1 large onion, chopped into large chunks
6 cloves garlic, peeled and minced or 2 tbsp minced garlic
2 tbsp tomato paste or canned crushed tomatoes
1/4 cup lemon juice or lime juice
1 tbsp smoked paprika or regular paprika
1 tsp ground cumin or chili powder
2 cups chicken broth or vegetable broth
2 tbsp olive oil or coconut oil
Instructions
Peel and mince garlic. Chop onion into large chunks.
Rub chicken thighs with olive oil and sprinkle paprika, cumin, and salt directly onto the meat.
Add onion to crockpot. Layer chicken on top to avoid overcrowding.
Pour chicken broth over the chicken and squeeze in lemon juice.
Cook on low for 4 hours or until the chicken reaches 165°F (74°C) internal temperature.
Turn off the crockpot and use two forks to shred the chicken directly in the pot.
Stir in tomato paste and corn (if using) until fully incorporated before serving.
Notes
For deeper flavor, press chicken thighs gently into the crockpot to help them brown slightly.
Feel free to customize toppings with avocado, cilantro, salsa, or dairy-free cheese.
Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15
- Cook Time: 240
- Category: Baking
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 5g
- Sodium: 1800mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg