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Crock-Pot Spicy Shredded Mexican Chicken Tacos

Crock-Pot Spicy Shredded Mexican Chicken Tacos

Recipe by Sandra MyersCourse: Main, DinnerCuisine: MexicanDifficulty: Easy




  • 2 1/2 pounds boneless skinless chicken thighs

  • 2 1/4 cups crushed tomatoes

  • 1/4 cup finely minced chipotles plus sauce from canned chipotles in adobo

  • 1/4 cup honey

  • 4 cloves garlic, minced

  • 2 teaspoons chili powder

  • 2 teaspoons cumin

  • 1 teaspoon onion powder

  • 1 teaspoon salt

  • 1/4 cup chopped cilantro

  • Juice of 3 limes

  • Taco fixings such as tortillas, chopped tomatoes, Queso fresco, and additional cilantro, to serve.


  • Gather chicken, crushed tomatoes, chipotle peppers, garlic, honey, chili powder, cumin, onion powder, and salt in a slow cooker. Stir to combine.
  • Cover and cook on low until chicken easily shredded, about 4-5 hours.
  • Once done, transfer chicken to a bowl and let cool a little bit. Shred with 2 forks.
  • Pour shredded chicken into pot. Mix to combine.
  • Stir in lime juice and chopped cilantro. Adjust seasonings to taste.
  • Serve with enchiladas, burritos, or tacos.
  • Enjoy!
Crock-Pot Spicy Shredded Mexican Chicken Tacos
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