Go Back
- 2 pounds boneless, skinless chicken thighs - 1 tablespoon olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes with green chilies - 2 tablespoons chipotle peppers in adobo sauce, chopped - 1 tablespoon smoked paprika - 1 tablespoon ground cumin - 1 teaspoon chili powder - 1 teaspoon oregano - Salt and pepper to taste - Fresh cilantro, for garnish - Corn or flour tortillas - Avocado slices and lime wedges, for serving In this recipe, the chicken thighs are the star. They stay juicy and soak up all the flavors. Olive oil helps to sauté the onion and garlic, which adds a sweet base. The diced tomatoes bring in a nice tang, while chipotle peppers give it that smoky kick. Smoked paprika and ground cumin add depth to the dish. Don’t forget to adjust the salt and pepper to your taste. For the toppings, fresh cilantro brightens up your tacos. You can choose between corn or flour tortillas, depending on what you like. Avocado slices and lime wedges add a creamy and zesty finish. 1. Start by heating one tablespoon of olive oil in your slow cooker. If your slow cooker has a sauté function, use that. 2. Add one medium onion, chopped, and three cloves of minced garlic. Stir until the onion turns translucent. 3. Next, layer in two pounds of boneless, skinless chicken thighs. 4. Pour in one can of diced tomatoes with green chilies. 5. Add two tablespoons of chopped chipotle peppers in adobo sauce. 6. Sprinkle in one tablespoon of smoked paprika, one tablespoon of ground cumin, and one teaspoon of chili powder. 7. Finally, add one teaspoon of oregano, and season with salt and pepper to taste. Stir all the ingredients well. 1. Cover the slow cooker with its lid. 2. Cook on low for 6-8 hours or on high for 4-5 hours. The chicken should be tender and easy to shred. 3. Once the cooking time is up, use two forks to shred the chicken right in the slow cooker. Mix it with the juices for flavor. 1. Warm your corn or flour tortillas in a skillet or microwave until they are soft and pliable. 2. Take a tortilla and fill it with the shredded chipotle chicken. 3. Top with fresh cilantro, avocado slices, and a squeeze of lime for a burst of flavor. 4. Serve your tacos warm, and enjoy every bite! To achieve juicy chicken, use boneless, skinless chicken thighs. These thighs stay moist during cooking. Cook them on low for 6-8 hours. If you’re in a hurry, high heat works too. Set it for 4-5 hours. Always check the chicken for tenderness. There are many ways to serve these tacos. Try topping them with fresh avocado slices and a squeeze of lime. Add some chopped cilantro for a burst of flavor. You can serve them with a side of rice or beans. A simple salad pairs well too. Store leftovers in an airtight container in the fridge. They last for about three days. For best results, shred the chicken before storing. When you’re ready to eat, reheat in the microwave or on the stove. Add a splash of water to keep it moist. Enjoy! {{image_2}} You can swap chicken thighs for other meats. Try chicken breasts for a leaner option. Pork can also work well. If you want to go plant-based, use jackfruit. It shreds nicely and takes on flavors well. Tofu is another great choice. Just make sure to press it first to remove extra water. To add more heat, include jalapeños or cayenne pepper. Smoked paprika brings a nice depth, but you could try chipotle powder for more kick. Experiment with toppings too! Add pickled onions for tang, or crumbled queso fresco for creaminess. Fresh radishes add a crunchy bite. Each twist can change the taco game! You can choose between soft or crunchy tacos. Soft tortillas are warm and easy to fold. Crunchy tacos give a fun texture and a satisfying crunch. Want something different? Try a burrito! Just wrap your filling in a large tortilla. Salad lovers can use the chicken as a topping for a fresh salad. Mix in greens and your favorite veggies for a hearty meal. To freeze cooked chicken, let it cool first. Place the chicken in airtight bags or containers. Remove as much air as possible. Label each bag with the date. You can keep it in the freezer for up to three months. You can store leftover tacos in the fridge for up to three days. To keep them fresh, wrap them tightly in plastic wrap or foil. Use a sealed container for added protection. To reheat chicken, place it in a pan over medium heat. Stir often until heated through. You can also microwave it on low power. For tortillas, warm them in a skillet for a minute on each side. This helps restore moisture and keeps them soft. You can use chicken breasts instead of thighs. They work well, but they may dry out more. If you want a different protein, try pork or beef. Tofu is a great choice for a vegetarian option. It absorbs flavors nicely. Yes, you can. Use a stovetop pot or pressure cooker instead. For the stovetop, cook on medium heat for about 30-40 minutes. Stir often to prevent sticking. If using a pressure cooker, set it to high for about 15 minutes. Always check that the chicken is cooked through. To add heat, increase the chipotle peppers in adobo sauce. You can also add cayenne pepper or hot sauce. If you like fresh heat, toss in some sliced jalapeños. Adjust to your taste for the perfect kick! This blog post covered how to make chipotle chicken tacos using simple ingredients and easy steps. We discussed the main components, from cooking the chicken to assembling the tacos. I also shared tips for perfecting your dish and variations to explore. In conclusion, making these tacos can be quick and fun. Enjoy your cooking journey and impress everyone with your tasty tacos!

Chipotle Chicken Tacos Slow Cooker

Savor the rich flavors of Chipotle Chicken Tacos with this easy slow cooker recipe! Juicy, shredded chicken combines with fiery chipotle peppers and spices for a mouthwatering meal. Perfectly served on warm tortillas and topped with fresh avocado and cilantro, these tacos are sure to impress. Don't miss out on bringing this deliciousness to your table! Click through to discover the full recipe and elevate your taco night!
Print Recipe Pin Recipe

Ingredients
  

2 pounds boneless, skinless chicken thighs

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes with green chilies

2 tablespoons chipotle peppers in adobo sauce, chopped

1 tablespoon smoked paprika

1 tablespoon ground cumin

1 teaspoon chili powder

1 teaspoon oregano

Salt and pepper to taste

Fresh cilantro, for garnish

Corn or flour tortillas

Avocado slices and lime wedges, for serving

Instructions
 

In a slow cooker, heat olive oil over medium heat (if possible, or just directly in the slow cooker). Add the chopped onion and minced garlic, sautéing until the onion is translucent.

    Place the chicken thighs in the slow cooker, followed by the diced tomatoes with green chilies.

      Add the chopped chipotle peppers, smoked paprika, cumin, chili powder, oregano, salt, and pepper. Stir to combine all ingredients evenly.

        Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is tender and easily shredded.

          Once cooked, use two forks to shred the chicken directly in the slow cooker, mixing it with the juices.

            Warm the tortillas in a skillet or microwave until pliable.

              Assemble the tacos by placing shredded chipotle chicken onto a tortilla.

                Top with fresh cilantro, avocado slices, and a squeeze of lime.

                  Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8 tacos

                    - Presentation Tips: Serve the tacos on a wooden board or platter with lime wedges and a small bowl of avocado for dipping. Garnish with extra cilantro for a fresh touch.