There’s something magical about putting fresh ingredients into a slow cooker and returning hours later to discover a fragrant, fully cooked meal. The slow cooker makes busy weekdays simpler and keeps weekend gatherings relaxed and fun. In this recipe, tender chicken steeps in southwest spices, resulting in perfectly juicy pulled chicken tacos that will bring the crowd running to the dinner table.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 can (14 oz) diced tomatoes with green chilies
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8–10 small flour or corn tortillas
- Optional toppings: shredded cheese, fresh cilantro, lime wedges, avocado
Instructions
Place the chicken thighs in your slow cooker, then sprinkle them with chili powder, cumin, smoked paprika, salt, and pepper. Add the diced tomatoes, onion, and garlic on top. Gently stir to distribute the spices and diced ingredients. Cover and cook on low for 6 to 7 hours (or on high for 3 to 4 hours), until the chicken is fully cooked and comes apart easily with a fork. Once done, shred the chicken right in the slow cooker, letting it soak up that flavorful sauce.
Warm your tortillas in a skillet or microwave, then spoon the smoky pulled chicken onto each one. Pile on the toppings you love—maybe a sprinkle of cheese, fresh cilantro leaves, a drizzle of lime juice, or creamy avocado slices.
These smoky Southwest Pulled Chicken Tacos are a hit for meal preppers, busy parents, and anyone craving a hearty meal. They’re naturally gluten-free if you use corn tortillas, and you can easily substitute firm tofu or jackfruit for a vegetarian option.
The slow cooker method keeps everything succulent and tender, minimizing hands-on time so you can tackle other tasks (or simply relax). Enjoy the satisfying flavors and feel free to experiment with your own spice blends to truly make this recipe your own.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
