Gluten Free Crockpot Shredded Chicken Tacos
Slow-cooked chicken thighs braised in a whole can of diced tomatoes with chili powder, cumin, smoked paprika, and oregano — this is the kind of deeply seasoned, fall-apart filling that makes taco night feel like a serious occasion. The crockpot does all the heavy lifting, so you just dump everything in, walk away, and come back to meat that shreds with almost no effort. A squeeze of fresh lime juice stirred in at the end brightens the whole pot and ties the spices together beautifully. Tacos can be a minefield when you're avoiding gluten, since flour tortillas and hidden wheat-based seasonings show up constantly — but here, certified gluten free tortillas are built right into the recipe, so there's no guesswork at the table. Each taco gets loaded with crunchy shredded cabbage, fresh salsa or pico de gallo, and optional cilantro for a finished plate that looks and tastes like it came from a taco truck. This recipe makes enough to serve four generously, and the chicken keeps well, making it just as good the next day tucked into another round of warmed tortillas.
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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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