Slow Cooker Shredded Chicken Tacos
A hands-off braise that finishes with a quick stovetop reduction. Boneless skinless thighs hold up better than breasts in the slow cooker — more fat, more flavor, and they shred cleanly after a long cook. The ancho goes in prepped (seeds and pith removed) so heat is built in rather than adjusted at the end. Smoked paprika adds a layer the ancho doesn't cover. Cook at 180°F or above; lower temperatures won't break down the thighs enough to shred properly.
Ingredients
- 2 lbs boneless skinless chicken thighs
- 1 ancho chile, split, seeds and membrane removed
- 1 tsp smoked paprika
- 2 bay leaves
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 5 cloves garlic, peeled and lightly crushed
- 5 sun-dried tomatoes
- 1 medium onion, peeled and quartered
- 1 24 oz can crushed tomatoes
- 10 tortillas, soft or hard
- cilantro, chopped, for serving
- cheese, for serving
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Instructions
Split the ancho chile and remove seeds and white membrane. Add to the slow cooker along with the chicken thighs, smoked paprika, bay leaves, coriander seeds, cumin seeds, garlic, sun-dried tomatoes, onion, and crushed tomatoes. No added water needed. Cook on 180°F or higher for 6–7 hours, until the chicken is very tender.
Remove the chicken and set aside. Discard bay leaves. Remove the ancho chile — squeeze any liquid inside over the pot, then discard or dice finely and return to the sauce if you want more depth.
Pour the braising liquid into a wide saucepan. Bring to a boil, then reduce to a hard simmer. Reduce by about a third, 10–15 minutes, until the sauce thickens and concentrates.
While the sauce reduces, shred the chicken with two forks.
Add the shredded chicken to the reduced sauce. Simmer together for 5 minutes.
Warm tortillas. Fill with a slotted spoon, letting excess liquid fall back into the pan. Top with cilantro and cheese if using.