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+ servings

Crockpot Shredded Chicken Tacos

A low maintenance dinner, bursting with flavor, perfect for busy days.
Course Dinner
Cuisine Gluten Free, Mexican
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings 6 -8 servings
Author Heather


  • 2-2 1/2 lbs boneless skinless chicken thighs
  • 1-1 1/4 cup fresh squeezed orange juice *approximately 3 juicy oranges
  • 8 to matillos
  • 1 med brown onion
  • 1 jalapeño
  • 4 lg cloves garlic
  • 2 tsp cumin
  • 2 1/2 tsp coriander
  • 2 tsp chili powder
  • 2 tsp oregano
  • salt and pepper to taste
  • 1 med white onion for garnish
  • 2 small tomatoes for garnish
  • 1 bunch cilantro for garnish
  • Mexican Cotija cheese for garnish
  • corn tortillas


  • Crockpot Chicken-Layer chicken in the bottom of a crockpot. Measure spices and sprinkle on top of chicken. Peel and wash tomatillos. Dice and layer on top of chicken. Peel and dice onion into strips. Add to chicken. Cut jalapeño into chunks and add to chicken. Peel and crush garlic, add to crockpot. Wash and squeeze juice from oranges. Pour into crockpot. Cook on low for 8 hours, medium for 6 hours and high for 4 hours. Once chicken is cooked, pull from crockpot and shred with two forks. Salt and pepper meat to taste. Add additional juice to shredded meat if needed.
  • Assembly of Tacos- Using tongs, heat tortillas on top of gas burner for 30 sec to 1 min per side depending on thickness of tortilla. Layer meat, onions, cilantro and tomatoes and in corn tortillas.
  • Enjoy!


*Please use as many organic ingredients as possible.*
To pack tacos with even more flavor, add Cilantro Lime Salad Dressing as a finishing touch. See link above for recipe.