Watch how to make easy shredded chicken tacos

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Tacos: the food of the gods. If you're tired of plain beef tacos, check out this simple slow cooker recipe that turns chicken into the perfect filler for your favorite taco shell. Toss the ingredients in your slow cooker and you'll have a simple dinner when you get home from work. This one-pot recipe is quick, simple and has very little cleanup. 
Serve this on top of your favorite taco shell. Top with Pico de Gallo, avocado, cheese and/or sour cream. The meat can be frozen in an air-tight storage bag for up to six months, making this a simple, tasty option for make-ahead meals. 
Cooktop Cove
Shredded chicken tacos
10 minutes
4 hours
4 hours 10 minutes
2 pounds chicken thighs, boneless, skinless
1/2 onion, small diced
6 cloves garlic, minced
2½ tablespoons taco seasoning
1½ teaspoon mexican oregano, dried
1/4 cup cilantro, rough chopped
1 lime, zested and juiced
1 teaspoon salt
Pepper to taste
In a 6-quart slow cooker, add in all ingredients. Mix well. Be sure to rub the spices into the chicken.
Cook on low for 4 hours.
Using 2 forks, shred chicken in the slow cooker. Mix well.
Serve with crunchy or soft tortillas along with your favorite toppings.
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Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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