Slow Cooker Chicken Tacos

About This Recipe

Tex-Mex slow cooked boneless chicken thighs for tacos, burrito bowls, nachos, and more.

Ingredients

• 2 1/2 pounds Boneless Skinless Chicken Thighs*
• 1 large Sweet Onion (cut into thin strips)
• 15 oz can Fire Roasted Crushed Tomatoes
• 2 Tablespoons Ranch Seasoning
• 2 Tablespoons Hot Sauce
• 1 Tablespoon Chili Powder
• 1 Tablespoon Dried Oregano
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Kosher Salt

Instructions

1. Add everything to a Crockpot or slow cooker and toss together to evenly coat the chicken.
2. Cook on low heat for 4-5 hours** until the chicken shreds easily with a fork.
3. Transfer the chicken to a bowl to shred before adding back to the remaining sauce.
4. Set your slow cooker to its keep warm function and let the chicken rest in the sauce for 20-30 minutes before salting to taste and serving.
5. Serve on warmed tortillas with cilantro, queso fresco, and lime wedges.