Slow Cooker Chicken Street Tacos
Chicken thighs cooked low all afternoon in chipotle, orange, and cumin until they shred with a fork. One batch fills a stack of warm corn tortillas and feeds a crowd with almost no work on your part.
- Course
- Slow Cooker
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 6 hr 15 min
- Total Time
- 6 hr 35 min
The Story Behind This Recipe
Slow Cooker Chicken Street Tacos started as a "what's actually in the fridge" dinner and quietly turned into something I make on purpose. Somewhere around the third or fourth time, I stopped improvising and started writing it down.
About 6 hr 15 min start to finish is what earned it a permanent spot. That is short enough for a weeknight and generous enough to feel like real cooking.
If there is a trick, it is patience with the browning. Every time I have rushed that step, the whole dish came out flatter than it should have.
Variation Ideas
- Double it and use the leftovers as a filling for wraps or grain bowls.
- Toss in seasonal vegetables — squash in fall, asparagus in spring.
- Top with something crunchy: toasted breadcrumbs, nuts or crispy shallots.
Ingredient Substitutions
- Chicken thighs
- Chicken breast, cooked a few minutes less so it stays juicy
- Flour tortillas
- Corn tortillas, warmed first so they do not crack
- Fresh garlic
- 1/2 tsp garlic powder per clove, in a pinch
- Lime juice
- Lemon juice, though it is a little less floral
Frequently Asked Questions
How long will this last?
Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
What is the best way to reheat it?
Warm it gently — covered at 300°F or over low heat on the stove with a splash of liquid — until just heated through. Fast, high heat is what dries leftovers out.
Can I make it ahead?
Yes. Prep and refrigerate the components up to a day ahead, then combine and finish just before serving so nothing loses its texture.
It tastes flat — what should I do?
Salt and acid, in that order. A pinch more salt then a squeeze of lemon or splash of vinegar will usually sharpen everything back into focus.
Tools For This Recipe
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What to Serve With Slow Cooker Chicken Street Tacos
Recipe Card
Slow Cooker Chicken Street Tacos
By Marguerite Hale
- Course
- Slow Cooker
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 6 hr 15 min
- Total Time
- 6 hr 35 min
Ingredients
- 3 lbs boneless skinless chicken thighs
- 1 yellow onion, sliced
- 4 garlic cloves, smashed
- 2 chipotle peppers in adobo, chopped
- 1 tbsp adobo sauce
- 2 tsp ground cumin
- 1 tsp dried oregano
- Juice of 1 orange
- Juice of 2 limes
- 1 1/2 tsp kosher salt
- 16 corn tortillas
- Diced white onion, cilantro, and lime wedges, for serving
Instructions
- 1
Layer the onion and garlic in the bottom of the slow cooker and set the chicken thighs on top in an even layer.
- 2
Stir the chipotles, adobo, cumin, oregano, orange juice, lime juice, and salt together and pour it over the chicken.
- 3
Cover and cook on low for 6 hours, until the thighs shred easily against the side of the crock.
- 4
Shred the meat with two forks, then let it sit in the cooking liquid for 10 minutes so it soaks the flavor back up.
- 5
Char the tortillas briefly over a burner or in a dry skillet, then fill and top with onion, cilantro, and a squeeze of lime.
Nutrition
Estimated per serving (8 servings per recipe).
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