Juicy shredded chicken with very mild taco seasoning, perfect for soft tacos, rice bowls, or quesadillas.
ABy Annebala
Servings
6
1.5 kg Bone-in, skin-on chicken thighs
0.5 cup Chicken stock
1 can Canned diced tomatoes
4 clove Garlic cloves
1 piece White onion
1 tsp Ground cumin
1 tsp Mild chili powder
0.5 tsp Smoked paprika
0.5 tsp Dried oregano
1 tsp Salt
0.5 tsp Black pepper
1 piece Lime
1 tbsp Olive oil
12 piece Soft corn or flour tortillas (to serve)
Fresh cilantro (garnish)
Calories
722 kcal
Protein
46g
Carbs
30g
Fat
46g
Fiber
4g
Sugar
1g
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Slow Cooker Setup
1. Finely dice the white onion and mince the garlic cloves. In a small bowl, combine the ground cumin, mild chili powder, smoked paprika, dried oregano, salt, and black pepper to create the taco seasoning blend.
2. Drizzle olive oil into the base of the slow cooker insert. Add the diced onion, minced garlic, and canned diced tomatoes (with their juices), then pour in the chicken stock. Stir in the spice blend until well combined.
0.5 cup Chicken stock,
1 can Canned diced tomatoes,
4 clove Garlic cloves,
1 piece White onion,
1 tbsp Olive oil
3. Nestle the chicken thighs into the slow cooker, skin-side up, pushing them down so they're mostly submerged in the tomato mixture. Cover with the lid.
1.5 kg Bone-in, skin-on chicken thighs
Slow Cooking
4. Cook on LOW for 6–7 hours or on HIGH for 3–3.5 hours, until the chicken is completely tender and falling off the bone.
Shredding & Finishing
5. Carefully transfer the cooked chicken to a cutting board. Remove and discard the skin and bones. Using two forks, shred the meat into chunky pieces.
6. Spoon off any excess fat from the surface of the cooking liquid in the slow cooker. Return the shredded chicken to the slow cooker and stir to coat it thoroughly in the braising juices. Squeeze in the juice of the lime, stir, and taste for seasoning — adjust salt if needed.
1 piece Lime
To Serve
7. Warm the tortillas in a dry skillet or wrapped in a damp paper towel in the microwave for 30 seconds. Spoon the juicy shredded chicken into tortillas and garnish with fresh cilantro. Serve immediately for build-your-own tacos, rice bowls, or quesadillas.
