Anti Inflammatory Gluten Free Crockpot Shredded Chicken Tacos
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh lime juice (from about 1 lime)
For serving
- 8 gluten free tortillas (6-inch)
- 1 cup shredded cabbage or romaine lettuce
- ½ cup fresh salsa or pico de gallo
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In the insert of a 6-quart slow cooker, stir together the diced tomatoes (with their juices), chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper until combined.
- 2
Nestle the chicken thighs into the tomato mixture in a single layer, turning to coat. Cover and cook on High for 3–4 hours or on Low for 6–7 hours, until the chicken reaches 165°F (74°C) on an instant-read thermometer and shreds easily when pressed with a fork.
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