Crockpot Sweet and Spicy Chicken Tacos
These Crockpot Sweet and Spicy Chicken Tacos are easy to make and bursting with flavor. Tender chicken cooked in a rich, zesty sauce is perfect for a satisfying weeknight meal.
Equipment
- Slow cooker
- Forks
Ingredients
Chicken & Sauce
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup salsa mild, medium, or hot
- 1/4 cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper optional, for extra heat
- 1/2 yellow onion chopped
- 2 garlic, minced cloves
- 1/4 cup chicken broth
- 1 Juice of lime
- Salt and black pepper to taste
For Serving
- warm tortillas
- shredded cabbage
- pickled red onions
- avocado crema sour cream + avocado + lime juice blended
Instructions
Preparation
- Season the chicken thighs with salt and black pepper.
- In the slow cooker, combine salsa, brown sugar, apple cider vinegar, chili powder, smoked paprika, cumin, and cayenne pepper, then stir well.
- Add chopped onion and minced garlic to the slow cooker and stir.
- Place the seasoned chicken thighs into the sauce, ensuring they are mostly submerged, then pour in the chicken broth.
Cooking
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fork-tender.
- Remove the chicken from the slow cooker and shred it using two forks.
- Stir the shredded chicken back into the sauce in the slow cooker, then squeeze in fresh lime juice and stir, adjusting seasonings if needed.
Serving
- Serve the sweet and spicy chicken in warm tortillas with shredded cabbage, pickled red onions, and a dollop of avocado crema.
Notes
For an extra kick, increase the amount of cayenne pepper. If you prefer milder tacos, omit the cayenne pepper entirely. Feel free to customize toppings to your liking.