Easy, delicious, and takes around 5 hours to make, this Slow Cooker Chicken Thighs Tomatillo Tacos is prepared using chicken thighs, tomatillo salsa, poblano chiles, fresh cilantro, and lime juice. This flavor-packed Slow Cooker Chicken Thighs Tomatillo Tacos recipe is perfect for a relaxed dinner and can serve up to 6 people.

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Recipe Ingredients

• 1 cup of jarred tomatillo salsa
• 2 poblano chiles, stemmed, seeded, and chopped
• 1 teaspoon of minced fresh oregano or ¼ teaspoon of dried oregano
• 3 pounds of boneless, skinless chicken thighs, trimmed
• ¼ cup of minced fresh cilantro
• 2 tablespoons of fresh lime juice
• 12–18 (6-inch) flour tortillas, warmed
• Salt and pepper to taste

Step-by-Step Directions

1. Start with the slow cooker: Pour the tomatillo salsa into the slow cooker, then add the chopped poblanos, oregano, and about ¼ teaspoon each of salt and pepper. This will build the flavor base. Take your chicken thighs, season them generously with salt and pepper, and gently place them into the slow cooker on top of the salsa mixture. Make sure the chicken is fully nestled into the sauce so it can absorb all the flavors while cooking. Cover the slow cooker with the lid and cook the chicken on low heat for 4 to 5 hours until it’s perfectly tender and easy to shred.
2. Time to shred the chicken: Once your chicken has finished cooking, grab a pair of tongs to carefully lift the chicken thighs and break them into bite-size pieces right in the slow cooker. If the chicken feels too soft, don’t worry—it’s just super tender and will shred easily. Stir everything together so the chicken soaks up all that flavorful sauce and becomes juicy.
3. Add the finishing touches: Once the chicken is shredded and well combined with the sauce, go ahead and stir in the fresh cilantro and freshly squeezed lime juice. Don’t forget to taste it and add extra salt or pepper if you think it needs more seasoning. Mix it all together until everything is evenly distributed and the chicken is coated in that zesty mixture.
4. Serve with warmed tortillas: Warm up your tortillas, either by toasting them on a skillet or microwaving them wrapped in a damp paper towel. Serve the flavorful shredded chicken inside the tortillas, making sure to scoop up some of that delicious sauce from the slow cooker. You can top your tacos with extra cilantro, a squeeze of lime, or any of your favorite toppings if you’d like.

Recipe Tips

• Add some heat: If you like your tacos spicy, toss in a chopped jalapeño or serrano pepper into the slow cooker along with the poblanos for an extra kick of heat.
• Use fresh tortillas: For the best texture and flavor, try using freshly made tortillas from a local market or heat store-bought ones on a skillet until lightly charred before serving.
• Shred the chicken easily: For quicker shredding, use a hand mixer directly in the slow cooker. It will break up the chicken thighs fast without over-shredding them, saving you some time.
• Thicken the sauce: If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to let some of the liquid evaporate and concentrate the flavors.

Recipe FAQs and Variations

Check out More Slow Cooker chicken Recipes:

• Slow Cooker Chinese Barbecued Chicken Thighs
• Slow Cooker Chicken Thighs Boneless Stew
• 4 Ingredient Crockpot Chicken and Dumplings