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Slow Cooker Pulled Chicken Tacos

Slow Cooker Pulled Chicken Tacos

Tender pulled chicken cooked slowly in a flavorful sauce, perfect for easy tacos topped with fresh ingredients for a quick and satisfying meal.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Course dinner, slow cooker
Cuisine Mexican
Servings 5 people
Calories 320 kcal

Equipment

  • 1 slow cooker
  • 2 forks for shredding chicken

Ingredients
  

  • 2 lb boneless skinless chicken breasts or thighs
  • 1 cup salsa mild, medium, or spicy
  • ½ cup chicken broth
  • 2 tablespoons tomato paste optional
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper to taste
  • Juice of 1 lime
  • Small tortillas corn or flour
  • Shredded lettuce or cabbage
  • Diced tomatoes
  • Shredded cheese
  • Sour cream or crema
  • Fresh cilantro

Instructions
 

  • Place the chicken in the slow cooker.
  • Add salsa, chicken broth, tomato paste, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper; stir gently to coat.
  • Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours, until chicken is tender and easy to shred.
  • Remove chicken and shred with two forks.
  • Return shredded chicken to the slow cooker and stir in lime juice.
  • Cover and cook an additional 15 to 20 minutes to combine flavors.
  • Warm tortillas and spoon the pulled chicken onto them.
  • Top with shredded lettuce or cabbage, diced tomatoes, cheese, sour cream, and cilantro as desired.

Notes

  • Use thighs for juicier chicken.
  • Broil shredded chicken 5 minutes for a crispy texture.
  • Add chipotle peppers in adobo for smoky heat.
  • Store leftovers up to 4 days in the refrigerator.