Take an inexpensive cut of chicken (chicken thighs again!) and turn it into delicious taco meat that almost falls apart into the taco shell.  This dish is quick to put together (I hate slow cooker recipes with a million steps!), and the recipe makes enough for a family of 4.  Although the thighs shrink down considerably while cooking, there will be plenty of meat to go around.  I would recommend throwing some veggies, like peppers and onions, into the pot to cook with the chicken.  I made the mistake of creating my shopping list based on the recipe and was left with chicken-and-cheese-only tacos.  They were delicious, but we wanted something else to go with them!  Give this recipe a try if you’re looking for an alternative to beef tacos–you won’t be disappointed!

You can find the original recipe here, courtesy of Martha Stewart, and I have reprinted it below:

Slow Cooker Chicken Chili Tacos


  • 2 pounds boneless, skinless chicken thighs (about 6)
  • 4 garlic cloves, thinly sliced
  • 1/2 cup prepared tomato salsa, plus more for serving (optional)
  • 1 to 2 tablespoons chopped canned chipotle chiles in adobo
  • 1 tablespoon chili powder
  • Coarse salt and ground pepper
  • 8 hard corn taco shells
  • Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)


  1. In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
  2. Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.
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