5 from 1 vote

Slow Cooker Chicken Tacos

Servings 4 servings
Author Sarah Olson


For the Chicken Tacos

  • 2 lbs. boneless skinless chicken thighs
  • 1 cup diced white onion
  • 2 tsp. minced jalapeño
  • 1 garlic clove minced
  • 1 tsp. dried Mexican oregano regular works fine too
  • 1/2 tsp. cumin
  • 1 tsp. chili powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 bay leaf
  • 1 cup chicken broth
  • juice from 1/2 small lime
  • juice from 1/2 small orange
  • corn tortillas for serving

For the Avocado Pico De Gallo

  • 3 Roma tomatoes seeds removed, cored and diced
  • 1/4 cup diced sweet yellow onion
  • 2 tsp. minced jalapeño
  • 2 Tbsp. chopped cilantro
  • juice from 1 lime
  • 1 large avocado diced
  • salt and pepper to taste


For the Tacos:

  • In a 4-quart or larger slow cooker, add the chicken, onion, jalapeño, garlic, oregano, cumin, chili powder, salt, pepper, bay leaf, chicken broth, lime and orange juice.
  • Stir together to coat the chicken.
  • Cover, and cook on LOW for 8-9 hours without opening the lid during the cooking time.
  • Remove and discard the bay leaf. Shred the chicken with 2 forks right in the slow cooker.

For the Avocado Pico de Gallo:

  • In a medium-sized bowl, stir together the tomatoes, onions, jalapeño, cilantro and the lime juice.
  • Gently stir in the diced avocado.
  • Add salt and pepper to taste.

How to warm the corn tortillas:

  • Dampen two paper towels with water and wrap up the tortillas. Place the wrapped tortillas in the microwave for 45 seconds.