Slow Cooked Chicken Tacos
Recipe by Nicole Thom-Arens
Serves 4
Near the end of a trip to Ireland during late-spring 2026, I started craving chicken tacos. As luck would have it, I happened upon a slow cooked chicken recipe by Kaleb Wyse on Instagram shortly after arriving back home. I don’t typically like using a crockpot because I feel the meat typically lacks flavor, but this recipe looked too good to pass without trying.
Below is my take on slow cooked chicken taco meat. I salt the meat and let it rest for about 30 minutes before adding it to the crockpot. This allows the salt to penetrate the meat, which brings more flavor to the meat once cooked. You can multiple this recipe—I’ve increased it by 4 successfully. The cooked meat also freezes well. I like this best with crunchy taco shells, but it is delicious with rice in a burrito bowl or on nachos.
Ingredients:1 pound boneless, skinless chicken thighs1 yellow onion1 large orange1 1/2 teaspoons ground cumin1 1/2 teaspoons chili powder1/2 teaspoon medium heat red pepper flake (Reduce to 1/4 teaspoon if using hot red pepper flake.)1/4 teaspoon kosher salt, plus additional for dry marinade (Reduce to 1/8 teaspoon if not using Diamond.)
Instructions:1. Remove the chicken from the wrapping, unfold to lay flat, and place on a large plate. Season generously with kosher salt on both sides and allow to sit at room temperature for 30 minutes. 2. While the chicken is marinading, spray the crock of the crockpot with nonstick spray. 3. Slice the onion and place on the bottom of the crock. 4. Juice the orange. Add the spices and 1/4 teaspoon Diamond kosher salt to the juice. Stir to combine. 5. Add the chicken to the crockpot. Pour the seasoned orange juice over the top.6. Cook for 3 to 3.5 hours at high. Allow for more time if increasing the amount of (4 pounds of chicken cooked on high for 5 hours for me).7. When the chicken is fully cooked and falling apart, shred using two forks. Stir the chicken with the remaining juices. Taste for seasoning and salt as needed. Serve with desired toppings.
Below is my take on slow cooked chicken taco meat. I salt the meat and let it rest for about 30 minutes before adding it to the crockpot. This allows the salt to penetrate the meat, which brings more flavor to the meat once cooked. You can multiple this recipe—I’ve increased it by 4 successfully. The cooked meat also freezes well. I like this best with crunchy taco shells, but it is delicious with rice in a burrito bowl or on nachos.
Ingredients:1 pound boneless, skinless chicken thighs1 yellow onion1 large orange1 1/2 teaspoons ground cumin1 1/2 teaspoons chili powder1/2 teaspoon medium heat red pepper flake (Reduce to 1/4 teaspoon if using hot red pepper flake.)1/4 teaspoon kosher salt, plus additional for dry marinade (Reduce to 1/8 teaspoon if not using Diamond.)
Instructions:1. Remove the chicken from the wrapping, unfold to lay flat, and place on a large plate. Season generously with kosher salt on both sides and allow to sit at room temperature for 30 minutes. 2. While the chicken is marinading, spray the crock of the crockpot with nonstick spray. 3. Slice the onion and place on the bottom of the crock. 4. Juice the orange. Add the spices and 1/4 teaspoon Diamond kosher salt to the juice. Stir to combine. 5. Add the chicken to the crockpot. Pour the seasoned orange juice over the top.6. Cook for 3 to 3.5 hours at high. Allow for more time if increasing the amount of (4 pounds of chicken cooked on high for 5 hours for me).7. When the chicken is fully cooked and falling apart, shred using two forks. Stir the chicken with the remaining juices. Taste for seasoning and salt as needed. Serve with desired toppings.