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Easy Juicy Crockpot Shredded Chicken Tacos with Chipotle Lime Slaw

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This easy crockpot shredded chicken tacos recipe features juicy, tender chicken slow-cooked with smoky spices, paired with a fresh and tangy chipotle lime slaw. Perfect for busy weeknights or casual gatherings, it’s a flavorful and satisfying meal.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 cup low-sodium chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lime
  • 3 cups shredded green cabbage (or mix of green and purple)
  • 1/2 cup shredded carrots
  • 1/4 cup mayonnaise (light or regular)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chipotle chili powder
  • 1/2 teaspoon honey or agave
  • Salt and pepper to taste
  • 8–10 small corn or flour tortillas (warmed)
  • Fresh cilantro leaves (optional)
  • Extra lime wedges for serving

Instructions

  1. Place the chicken breasts or thighs in the crockpot.
  2. In a small bowl, whisk together chicken broth, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice.
  3. Pour this mixture evenly over the chicken.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is fully cooked and easy to shred.
  5. Remove the chicken from the crockpot and shred using two forks.
  6. Return shredded chicken to the crockpot juices and stir gently to coat. If too watery, simmer uncovered on high for 10 minutes to thicken.
  7. In a medium bowl, combine shredded cabbage and carrots.
  8. In a separate small bowl, whisk mayonnaise, lime juice, chipotle chili powder, honey, salt, and pepper.
  9. Pour dressing over cabbage mixture and toss until evenly coated. Chill until ready to serve.
  10. Heat tortillas in a dry skillet over medium heat for 20-30 seconds per side or microwave wrapped in a damp paper towel for about 30 seconds.
  11. Assemble tacos by spooning shredded chicken onto each tortilla, topping with chipotle lime slaw, and garnishing with fresh cilantro and a squeeze of lime.

Notes

Use chicken thighs for juicier meat. Baste chicken with cooking liquid once or twice if possible. Adjust chipotle powder in slaw to taste for heat level. Use vegan mayo for dairy-free option. Corn tortillas make it gluten-free. Shred chicken while warm for best texture. Store shredded chicken and slaw separately to prevent sogginess. Reheat chicken gently before serving.

Nutrition

Keywords: crockpot chicken tacos, shredded chicken tacos, chipotle lime slaw, slow cooker chicken, easy tacos, weeknight dinner, Mexican tacos

Find it online: https://evabake.com/easy-juicy-crockpot-shredded-chicken-tacos-with-chipotle-lime-slaw-recipe/