Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup (240ml) chicken broth
  • 1 (10 oz / 284g) can diced tomatoes with green chilies
  • 12 corn or flour tortillas
  • 2 cups shredded lettuce
  • 1 cup diced tomatoes
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1/2 cup sour cream or Greek yogurt
  • Fresh cilantro (for garnish)
  • Lime wedges (for serving)

Instructions:

  1. Place chicken thighs in slow cooker.
  2. In a mixing bowl, combine chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Sprinkle mixture over chicken.
  3. Pour chicken broth and diced tomatoes over the seasoned chicken.
  4. Cover slow cooker and set to cook on low for 6-8 hours or high for 3-4 hours.
  5. Once cooking time is complete, use two forks to shred the chicken in the slow cooker. Mix well with the juices.
  6. In a dry skillet or microwave, warm tortillas until pliable.
  7. Place shredded chicken on each tortilla, then top with lettuce, tomatoes, cheese, sour cream, and cilantro.
  8. Squeeze lime over tacos and enjoy!