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Slow Cooker Chicken Tacos

Course 12:1
Cuisine FP
Author DF, EF, GF, LC, LF, NF, SF


  • 6 chicken breasts
  • 4 c. chicken broth or stock
  • 8 dried peppers (any kind will do)
  • 5 cloves garlic, peeled and smashed (still whole)
  • 1 bay leaf
  • 1 tbsp. dried oregano
  • 1 tbsp. cumin
  • 1 tbsp. chili powder
  • 1 tsp. Real Salt
  • 1/2 tsp. ground black pepper
  • 3 tbsp. arrowroot powder {THM Variation: 1 tbsp. glucomannan}
  • 8 medium tortillas {THM & LC Variation: use low-carb tortillas; GF Variation: use gluten-free tortillas)
  • 1/2 c. fresh cilantro, chopped
  1. Place the chicken breasts, broth, peppers, garlic, bay leaf, oregano, cumin, chili powder, salt, and pepper in a slow cooker. Allow to cook on low for 4 hours or until chicken is cooked through.
  2. Remove the chicken and shred it; set aside.
  3. Pour the liquid from the slow cooker into a saucepan. Bring to a boil. Allow to reduce until about half. Add the arrowroot powder and heat until lightly thickened. Remove from heat and stir in the shredded chicken.
  4. Serve over warmed tortillas.
Top with freshly chopped cilantro and any other desired toppings such as cheese, sour cream, lettuce, avocado, hot sauce, freshly squeezed lime juice, and so on {THM: which toppings you choose can turn this dish into an S, E, or XO}.