These Slow Cooker Chicken Tacos couldn’t be any easier! Chicken thighs are cooked in the crockpot in a tomatillo and pepper mixture, then served up in tortillas for an easy dinner idea.
Combine the tomatillo salsa, chopped peppers, and oregano in the bottom of a slow cooker. Place the chicken thighs in the slow cooker and stir to coat the chicken. Season with salt and pepper. Try to make sure the chicken is in a single layer.
1 cup tomatillo salsa, 2 pasilla or poblano peppers, 1 teaspoon dried oregano, 3 pounds boneless, skinless chicken thighs, salt and pepper
Place the lid on the slow cooker and cook on low until the chicken tender, about 4 hours.
Once the chicken is cooked, remove it from the slow cooker to a cutting board. Use 2 forks to shred into bite sized pieces, Return the chicken to the slow cooker.
Add the cilantro and lime juice to the slow cooker and stir everything to mix well.
1/4 cup minced fresh cilantro, 2 tablespoons lime juice
To serve, fill each tortilla with some of the chicken mixture, then add avocado, cilantro, and cotija cheese, as desired.
Recipe slightly adapted from Slow Cooker Revolution: Volume 2I like to char my tortillas on my gas stove before serving, but you can also just warm the tortillas. You could also use corn tortillas instead of flour tortillas.Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.