Slow Cooker Pulled Chicken Tacos
Tender shredded chicken slow-cooked in a flavorful sauce, perfect for easy, crowd-pleasing tacos with fresh toppings and minimal effort.
Equipment
- 1 slow cooker for cooking chicken
- 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 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 the chicken with the sauce.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until chicken is tender and easy to shred.
- Remove chicken and shred using two forks.
- Return shredded chicken to the slow cooker and stir in lime juice.
- Cover and cook an additional 15 to 20 minutes to blend flavors.
- Serve chicken in warm tortillas with desired toppings such as lettuce, tomatoes, cheese, sour cream, and cilantro.
Notes
- For extra juiciness, use chicken thighs.
- Broil shredded chicken for 5 minutes to add crispiness.
- Add chipotle peppers in adobo for smoky heat.
- Store leftovers in the fridge for 3–4 days.