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Slow Cooker Shredded Chicken
Slow Cooker Shredded Chicken
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Prep Time:
10 minutes
Cook Time:
180 minutes
Total Time:
190 minutes
Mind-blowing slow cooker chicken tacos made with juicy thighs and a secret ingredient: pineapple juice. Perfect for parties or taco night!
Ingredients:
  • For the spice rub:
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons dried oregano, crumbled fine between your hands
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon allspice (can sub a scant pinch of ground cloves)
  • 1/4 teaspoon cayenne (optional, add more or less depending on how much heat you want)
  • The chicken:
  • 2 pounds boneless skinless chicken thighs (do not remove excess fat)
  • 6 ounces (3/4 cup) pineapple juice
  • 2 tablespoons tomato paste
  • To assemble the tacos:
  • Corn tortillas
  • Finely shredded cabbage
  • Thinly sliced radishes
  • Chopped avocado
  • Cilantro
  • Lime wedges
Instructions:
  • Prepare the rub by whisking the ingredients together in a bowl. Coat the boneless skinless chicken thighs with the rub and transfer them to the slow cooker.
  • Combine the pineapple juice and tomato paste: Drizzle the pineapple juice over the chicken and stir in the tomato paste.
  • Slow cook covered on high for 3 hours or low for 6 hours.
  • Using two forks, shred the tender chicken meat in the slow cooker until fully shredded.
  • Serve by layering the taco meat onto warm corn tortillas, drizzle with lime juice, and top with shredded cabbage, sliced radishes, avocado, and cilantro for added freshness and flavor.

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