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Slow Cooker Mexican Chicken Thighs Tacos with Fresh Pico de Gallo
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Knife

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 cup salsa
  • 2 ripe tomatoes, diced
  • 1/2 red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeno, seeded and diced
  • Juice of 1 lime
  • 8 corn tortillas

Instructions
 

  • Place the chicken thighs in the slow cooker. Sprinkle chili powder, cumin, smoked paprika, garlic powder, and salt over the meat.
  • Pour the salsa on top. Cover and cook on low for 6 hours or high for 3 hours until the chicken is very tender.
  • While the chicken cooks, combine the diced tomatoes, red onion, cilantro, jalapeno, and lime juice in a bowl. Stir to mix the pico de gallo and set it aside.
  • Once the chicken is done, shred it directly in the slow cooker using two forks and stir it into the juices.
  • Warm the corn tortillas in a dry skillet or microwave. Spoon the shredded chicken into each tortilla and top with a generous scoop of pico de gallo.

Notes

Make the pico de gallo a few hours ahead and store it in the fridge so the flavors have time to blend. If you prefer less heat, skip the jalapeno or remove all seeds. Leftovers keep well in the fridge for two days and reheat easily in a skillet with a splash of water to keep the meat moist. Serve the tacos with simple sides like rice or beans to round out the meal.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl, Knife