Shredded Chicken Tacos - Slow Cooker Recipe - PoorMansGourmet

Season the bone-in chicken thighs with kosher salt and black pepper.

Sprinkle blackened seasoning on both sides of the chicken thighs.

In the slow cooker (crock pot), add diced tomatoes, chipotle peppers in adobo sauce, and chopped garlic. Stir well.

Add the seasoned chicken thighs to the crock pot.

If your lid lets steam escape, you may need to add liquid, but typically no liquid is needed.

Sprinkle in some Mexican oregano for added flavor.

Cover the crock pot and set it to low heat for 6 to 8 hours or high for 3 to 4 hours. The creator cooked it for 10 hours on low for tenderness.

Once cooked, remove the chicken thighs from the crock pot and place them in a bowl, flipping them upside down to cool.

Remove any caps from the end of the bones and then take out the thigh bones.

Shred the chicken using a fork, leaving it slightly chunky if preferred.

Heat oil in a pan on the stove and swirl it to coat the bottom.

Add shredded chicken to the hot oil and let it sizzle for 1-2 minutes without stirring to achieve crispiness.

Spoon some juice from the crock pot over the chicken and stir it in. Repeat this process 2-3 times until satisfied with the crispiness.

Fry corn tortillas in a quarter inch of oil for about 10 seconds, flip, then fry for another 30 seconds until colored.

Remove the tortillas and place them on paper towels, sprinkling with a little salt.

Fold the tortillas in half using tongs to keep them closed for a moment.

Assemble the tacos with about 3-4 ounces of meat, adding tomato, green onion, red enchilada sauce, and lime wedges.

Equipment Needed

Spice Level:

Dietary