Ingredients

Scale

(Serves 8–10 | Makes ~20 small tacos)

Crock pot chicken:

2 lbs boneless chicken thighs or breasts
1 large white onion, sliced
4 garlic cloves, smashed

Chipotle-lime braising liquid:

1 cup low-sodium chicken broth (you love low-sodium options!)
2–3 chipotle peppers in adobo, minced (adjust to heat—you love spicy!)
2 tbsp adobo sauce (from can)
Juice of 2 limes (you love citrus!)
1 tsp ground cumin
1 tsp dried oregano
½ tsp smoked paprika
Salt to taste

For serving:

20 small corn tortillas (or low-carb tortillas/lettuce wraps—you love this!)
Toppings:
→ Chopped white onion
→ Fresh cilantro
→ Lime wedges
→ Sliced radishes
→ Crumbled cotija cheese
→ Avocado slices or guacamole

Instructions

1. Layer in slow cooker:

Place onion and garlic in bottom of crock pot. Add chicken on top.

2. Make sauce:

Whisk broth, chipotles, adobo sauce, lime juice, cumin, oregano, smoked paprika, and salt. Pour over chicken.

3. Slow cook:

Low setting: 6–7 hours
High setting: 3–4 hours
Until chicken shreds easily with a fork.

4. Shred & serve:

Remove chicken; shred with two forks. Return to sauce; stir to coat.
Warm tortillas. Fill with chicken; top with onions, cilantro, lime, radishes, cheese, and avocado.

💡 Pro Tips for Perfection:
✅ Use chicken thighs—they stay juicier than breasts during long cooking.
✅ Reserve extra lime wedges—a final squeeze brightens the rich sauce (you love this!).
✅ Low-sodium mastery (you love this!):
→ Use no-salt-added broth + skip added salt
→ Boost umami with extra garlic and smoked paprika
✅ Blood sugar friendly (you love this!):
→ Naturally zero-glycemic—no added sugars!
→ Add 1 tbsp chia seeds to sauce for fiber + glycemic control
✅ Low-carb/keto option (you love this!):
→ Skip tortillas entirely—serve as a taco bowl over cauliflower rice
→ Net carbs: ~5g/serving
✅ Make ahead:
→ Cook up to 3 days ahead; flavors deepen overnight
→ Freezes 3 months (thaw overnight; reheat gently)

Prep Time & Nutrition (per serving):