Chile Chicken Slow Cooked Tacos
Turn your taco night up a notch with these bold and flavorful Chile Chicken Slow Cooked Tacos! This easy, crowd-pleasing recipe combines tender, slow-cooked chicken thighs with smoky chipotle chilies, mild green chilies, and fragrant spices like cumin and smoked paprika. Simmered to perfection in a rich tomato and garlic-infused sauce, the chicken is shredded and tucked into warm tortillas before being topped with fresh cilantro, a drizzle of sour cream, and a splash of zesty lime. Perfect for busy weeknights or casual gatherings, these tacos are a must-try for anyone who loves the comforting, smoky heat of slow-cooked perfection. Ready your tortillas and savor this vibrant, hands-off dinner that’s bursting with irresistible Mexican-inspired flavors!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken thighs
- 2 tablespoons Chipotle chilies in adobo sauce
- 4 ounces Mild green chilies (chopped, canned)
- 4 units Garlic cloves (minced)
- 1 medium Yellow onion (finely diced)
- 14.5 ounces Diced tomatoes (canned)
- 1 cup Chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 units Corn or flour tortillas
- 0.25 cup Fresh cilantro (chopped, for garnish)
- 0.5 cup Sour cream (optional)
- 2 units Lime wedges (for serving)
Instructions
Place the chicken thighs at the bottom of a slow cooker.
In a medium-sized bowl, combine the chipotle chilies, green chilies, minced garlic, diced onion, diced tomatoes (with their juice), chicken broth, ground cumin, smoked paprika, oregano, salt, and black pepper. Mix well.
Pour the mixture over the chicken thighs, ensuring they are completely covered in the sauce.
Cover the slow cooker with its lid and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is very tender and easily shreds with a fork.
Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the sauce in the slow cooker, mixing well so it absorbs the flavorful juices.
Warm the tortillas in a skillet or microwave before serving.
Assemble each taco by filling a tortilla with a generous portion of the chile chicken. Garnish with chopped fresh cilantro, a drizzle of sour cream (if desired), and a squeeze of lime juice.
Serve immediately and enjoy your Chile Chicken Slow Cooked Tacos!
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 813 mg | 35% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.0 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 117 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 760 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
