Slow-Cooked Chipotle Chicken Tacos with Fresh Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

Tender slow-cooked chicken infused with smoky chipotle peppers, served in warm corn tortillas topped with a crisp cilantro lime slaw. This Mexican-inspired Cinco de Mayo recipe, ready in about 375 minutes, pairs boneless skinless chicken thighs, chipotle peppers in adobo sauce, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 2 peppers, chopped chipotle peppers in adobo sauce
• 4 cloves, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup chicken broth
• 8 small corn tortillas
• 2 cups, shredded green cabbage
• 1/2 cup, chopped fresh cilantro
• 3 tbsp lime juice
• 2 tbsp mayonnaise
• 1 tsp honey
• 1 tbsp olive oil

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Instructions

1. Step 1: In a slow cooker, combine 1.5 pounds boneless skinless chicken thighs, 2 chopped chipotle peppers in adobo sauce, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, and 1 cup chicken broth. Stir to mix and cook on low for 6 hours until chicken is tender and shreds easily.
2. Step 2: Meanwhile, prepare the slaw by tossing 2 cups shredded green cabbage with 1/2 cup chopped fresh cilantro, 3 tbsp lime juice, 2 tbsp mayonnaise, 1 tsp honey, and 1 tbsp olive oil in a bowl until well combined and brightened with lime aroma.
3. Step 3: When the chicken is done, shred it inside the slow cooker with two forks until well mixed with the smoky sauce.
4. Step 4: Warm 8 small corn tortillas on a dry skillet over medium heat for about 30 seconds per side until pliable and lightly toasted.
5. Step 5: Assemble tacos by filling each tortilla with a generous scoop of shredded chipotle chicken and topping with a heaping spoonful of cilantro lime slaw before serving.