Real Recipes From Real Home Cooks ®

chili chicken tacos

(2 ratings)
Blue Ribbon Recipe by
Julie Prior
Mesquite, NV

Top with cilantro, shredded cheese, lime wedges, avocado, and low-fat Greek yogurt. Can also use it for quesadillas, taco salad, Mexican rice, or whatever you like.

Blue Ribbon Recipe

These chili chicken tacos are an easy and inexpensive dinner to make. Chicken thighs cook in a slow cooker with garlic, your favorite salsa, chipotle chiles, brown sugar, and a few seasonings. Once shredded, the sweet and spicy chicken is stuffed inside taco shells. Sprinkle with your favorite toppings for a tasty taco night. This shredded chicken will also be good in quesadillas or on nachos.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 -6
prep time 30 Min
cook time 8 Hr
method Slow Cooker Crock Pot

Ingredients For chili chicken tacos

  • 1 1/2 lb
    boneless, skinless chicken thighs
  • 4 clove
    garlic, thinly sliced
  • 1 c
    prepared tomato salsa or red or green salsa
  • 1-2 tsp
    chopped canned chipotle chilies in Adobo sauce
  • 1 tsp
    chili powder
  • 1/4 c
    packed brown sugar
  • coarse salt & ground pepper, if needed

How To Make chili chicken tacos

  • Chicken, salsa, sugar, and seasonings in a slow cooker.
    In a slow cooker, combine chicken (trimmed of excess fat), garlic, salsa, chilies, chili powder, brown sugar, salt, and pepper. Cover and cook on low for 7-8 hours, being careful the sugar doesn't burn.
  • Shredding the cooked chicken.
    Using 2 forks, shred chicken in the slow cooker.
  • Chili chicken stuffed into taco shells.
    Serve in taco shells with your desired toppings.