Ingredients Meat & Poultry Chicken Chicken Thighs Slow-Cooker Chili Chicken Tacos 3.6 (677) 44 Reviews Your slow cooker can help you make some of the most delicious—and easy—chicken tacos. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 29, 2023 Rate PRINT Share Prep Time: 15 mins Total Time: 4 hrs 15 mins Servings: 4 Hearty meats, such as chicken thighs, become fall-apart sumptuous after a long, gentle simmer in the slow cooker. The results are ideal for shredding into tacos, quesadillas, or sandwich fillings. This spicy recipe will show you just how deliciously easy slow-cooker chicken tacos can be. Boneless, skinless chicken thighs are slow cooked with savory ingredients, including store-bought salsa and canned chipotle chiles. Once cooked, the tender chicken is shredded right in its own juices, then served with your favorite taco toppings for an easy weeknight dinner. Don't have a slow cooker? Follow our directions for cooking in the oven instead. 12 Slow-Cooker Chicken Recipes You and Your Family Will Love Ingredients 2 pounds boneless, skinless chicken thighs (about 6) 4 garlic cloves, thinly sliced ½ 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) Directions Add ingredients to slow cooker: 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). Shred cooked chicken and serve: Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired. Cook's Notes If you don't have a slow cooker, this recipe can be prepared in a Dutch oven using this method:Preheat oven to 350 degrees Fahrenheit. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until chicken is fork-tender, about 2 hours. Proceed with step 2. Originally appeared: Everyday Food, October 2008 Rate It PRINT