Slow Cooker Tomato-Garlic Shredded Chicken

A tender, tangy slow-cooked chicken that’s perfect for tacos, rice bowls, or salads. Simple ingredients, big flavor, and minimal prep.

Ingredients

• 1½ lb boneless skinless chicken breasts
• ¾ of a 28-oz can diced tomatoes (≈21 oz; save the rest)
• ¾ medium onion — ½ blended into sauce, ¼ thinly sliced
• 3 garlic cloves
• ⅓ cup low-sodium chicken broth
• 1 tsp + pinch ground cumin (≈1⅛ tsp total)
• ¾ tsp dried oregano
• ¾ tsp kosher salt (to taste)
• Heaping ¼ tsp black pepper
• 2 tsp apple cider vinegar
• 1 bay leaf
• Optional: ¾ tsp brown sugar for a touch of sweetness

Instructions

1. In a blender, combine ¾ of a 28-oz can diced tomatoes, ½ of a medium onion, 3 garlic cloves, ⅓ cup chicken broth, 1⅛ tsp cumin, ¾ tsp oregano, ¾ tsp salt, and ¼ tsp black pepper. Blend until smooth.
2. Place 1½ lb chicken breasts in the slow cooker and pour the blended sauce over top.
3. Add the remaining ¼ onion (thinly sliced), 2 tsp apple cider vinegar, and 1 bay leaf.
4. Cover and cook on Low for 5–6 hours or High for 2½–3 hours, until the chicken is tender enough to shred.
5. Shred the chicken with two forks directly in the sauce, mixing well to coat every piece.
6. For a thicker sauce, cook uncovered for another 20–30 minutes to reduce.
7. (Optional) Stir in ¾ tsp brown sugar at the end for a subtle sweetness.

Notes

• Serve over rice, inside tacos, or on top of roasted vegetables.
• Freezes well up to 3 months.