Ingredients
Scale
- 2 lbs boneless chicken thighs
- 1 cup low-sodium chicken broth
- 1 medium onion, diced
- 4 garlic cloves, minced
- 2 tsp cumin powder
- 2 tsp smoked paprika
- 2 tsp chili powder (adjust to taste)
- 8 tortillas (flour or corn)
- Fresh cilantro and lime wedges for serving
Instructions
- Trim excess fat from chicken thighs and place them in the crockpot.
- (Optional) Sauté diced onion and minced garlic in a skillet over medium heat until fragrant.
- Add sautéed onion and garlic to the crockpot with cumin, smoked paprika, chili powder, and low-sodium broth.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken shreds easily with a fork.
- Shred the chicken in the pot and mix well with juices.
- Warm tortillas and fill each with shredded chicken; top with cilantro and a squeeze of lime.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (approx. 150g)
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg