Slow Cooker Shredded Chicken Ropa Vieja–Style Soft Tacos

Tender, saucy shredded chicken with sweet peppers and tomatoes—high-protein, low-oil, and gently spiced for a GLP-1-friendly taco night.

Ingredients

• 12 oz (340g) boneless, skinless chicken breast (or chicken thighs, trimmed)
• 1 cup (240g) crushed tomatoes (or tomato passata)
• 1 cup (240ml) low-sodium chicken broth
• 1 small onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika (mild)
• 1 tsp dried oregano
• 1/2 tsp fine salt, plus more to taste
• Black pepper, to taste
• 6 small corn tortillas (street-taco size)

Method

• 1

  Step 1: Build the gentle braise

  Add crushed tomatoes, chicken broth, onion, bell pepper, garlic, cumin, smoked paprika, oregano, salt, and a few grinds of black pepper to the slow cooker. Stir to combine.

• 2

  Step 2: Slow cook until very tender

  Nestle the chicken into the sauce. Cover and cook on **LOW for 4–4.5 hours** (or **HIGH for 2–2.5 hours**) until the chicken is **very tender and easily shreds** with a fork.

• 3

  Step 3: Shred and soften

  Transfer chicken to a plate and shred with two forks. Return to the slow cooker and stir through. Cook **uncovered for 10–15 minutes on HIGH** (or covered on LOW for 20 minutes) to slightly thicken the sauce and let the peppers become **silky-soft**.

• 4

  Step 4: Warm tortillas (soft-texture method)

  Wrap tortillas in a barely damp paper towel and microwave **30–45 seconds** until warm and pliable (or steam briefly in a covered pan with a splash of water).

• 5

  Step 5: Assemble

  Spoon the shredded chicken and soft peppers onto tortillas. Add a little extra sauce from the slow cooker so each taco stays **moist and easy to eat**.

Tips

• **Make it even gentler:** Use chicken breast and cook on LOW; it yields a softer shred and lighter feel.
• **Lower carb option:** Serve the ropa vieja–style chicken over **warm rice** if you have it, or in a **tortilla bowl** (skip tortillas) for an easier-on-the-stomach meal.
• **Texture tip:** If you prefer a smoother filling, mash some peppers/onion into the sauce with a spoon before adding the chicken back.
• **Storage:** Refrigerate up to **3 days**. Reheat with a splash of broth to keep it saucy and tender.

Nutrition (per serving, estimate)