Go Back

Slow Cooker Shredded Chicken Tacos


  • Spices
  • 2 Tbsp chili powder (heat preference of your choice)
  • 2 tsp ground cumin
  • 1 tsp fine grain sea salt
  • 1 ½ tsp dried oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ¼ tsp ground cinnamon
  • ¼ tsp allspice, or a scant pinch of ground cloves

  • Chicken
  • 2 pounds boneless skinless chicken thighs (don't remove any excess fat)
  • ¾ cup pineapple juice
  • 2 Tbsp tomato paste

  • The rest
  • Corn tortillas
  • Finely shredded cabbage or lettuce
  • Thinly sliced radishes
  • Chopped avocado
  • Cilantro
  • Lime wedges
  • shredded cheese
  • chopped tomatoes
  • salsa


  • In a small to medium-sized bowl, add the spices and combine
  • Coat chicken with the spice blend by dredging the thighs in the spice mix. Place them in the slow cooker
  • Pour the pineapple juice over the chicken and add the tomato paste to the juice.
  • Cover and cook in the slow cooker for 3 hours on high (or 6 hours on low)
  • When the chicken is done, it should be fork-tender. Using two forks, shred the meat completely in the slow cooker's bowl.
  • Use the taco meat with heated and softened corn tortillas, sprinkle with lime juice, adding toppings as you'd like