These slow-cooker pulled chicken tacos require minimal prep and only a few hours in the slow cooker. Tender, flavourful chicken is ready to serve. Customise with your favourite toppings for a delicious homemade meal everyone will love!
If you're looking for something different, you can try making these tacos with my slow cooker BBQ pulled chicken for the perfect Tex-Mex dinner. And make these incredible toppings: pico de gallo, roasted corn, and mango salsa.
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⭐️ Why this recipe works
- Flavor-packed: The combination of salsa, chicken broth, and spices infuses the chicken with rich, savory flavors.
- Easy to make: This recipe utilizes a slow cooker, making it a hands-off, low-effort dish perfect for busy days.
- Versatile: The pulled chicken can be used in various dishes, not just tacos, making it a great meal prep option.
- Customizable: You can easily adjust the spice level and toppings to suit your preferences.
- Crowd-pleaser: These tacos are a hit at parties and family dinners, loved by kids and adults alike.
🧾 Ingredients overview
- Chicken breasts: The main protein source, tender and juicy when slow-cooked.
- Salsa: Adds a tangy, slightly spicy base flavor to the chicken.
- Chicken broth: Keeps the chicken moist and adds depth of flavor.
- Onion: Adds sweetness and a subtle crunch to the mix.
- Garlic: Enhances the overall flavor with its aromatic quality.
- Chili powder: Provides a mild heat and rich color.
- Ground cumin: Adds a warm, earthy flavor.
- Dried oregano: Adds a touch of herbal flavor.
- Salt and pepper: Essential for seasoning and enhancing all the flavors.
- Flour tortillas: The vehicle for the pulled chicken and toppings.
- Assorted toppings: Adds texture and freshness to the tacos.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Pulled Chicken Tacos recipe step-by-step
- Prepare the chicken: Place the boneless, skinless chicken breasts into the slow cooker.
- Mix the sauce: In a separate bowl, combine the salsa, chicken broth, chopped onion, minced garlic, chili powder, ground cumin, oregano, salt, and pepper. Pour this mixture over the chicken.
- Slow cook the chicken: Set the slow cooker on low and cook for about 6-7 hours, or until the chicken is tender and can be easily shredded with a fork.
- Shred the chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the remaining juices.
- Prepare the tacos: Warm up the flour tortillas, then fill each one with the pulled chicken. Add your preferred toppings, serve, and enjoy these delightful pulled chicken tacos!
📖 Variations
- Chicken thighs: Substitute chicken breasts with chicken thighs for a richer flavor.
- Corn tortillas: Use corn tortillas instead of flour tortillas for a gluten-free option.
- Tomato and chilies: Replace salsa with diced tomatoes and green chilies for a different flavor profile.
- Beans and corn: Add black beans or corn to the slow cooker for extra texture and nutrition.
- BBQ flavor: Add a splash of your favorite BBQ sauce to the mixture for a BBQ chicken taco twist.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Sear the chicken: For an added layer of flavor, sear the chicken breasts before adding them to the slow cooker.
- Smoky flavor: Add a touch of smoked paprika for a smoky depth.
- Citrus boost: Squeeze fresh lime juice over the tacos just before serving for a fresh, tangy flavor.
- Creamy topping: Mix sour cream with lime zest and juice for a zesty crema.
🍯 Storing and reheating leftovers
- Fridge: Store the pulled chicken in an airtight container in the fridge for up to 4 days. Keep the tortillas and toppings separate.
- Freezer: For longer storage, place the pulled chicken in a freezer-safe bag or container and freeze for up to 3 months. Thaw in the refrigerator before reheating.
- Reheat: To reheat the pulled chicken, place it in a pan over medium heat and stir until warmed through. Alternatively, microwave in short intervals, stirring in between, until hot.
❓Recipe FAQ's
Other great toppings include sliced radishes, shredded cabbage, crumbled queso fresco, or a squeeze of chipotle mayo.
Absolutely. You can use an Instant Pot on the slow cook setting, a Dutch oven in the oven at 300°F (150°C), or even a stovetop simmering method.
Yes, you can add bell peppers, corn, or even diced tomatoes to cook along with the chicken for added flavor and nutrition.
Salads to serve with pulled chicken tacos:
If you tried this Pulled Chicken Tacos please let me know in the comments below, and please leave a star rating while you're there!
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The Best Pulled Chicken Tacos
Ingredients
- 1 kg (2 lb) boneless, skinless chicken breasts
- 250 ml (1 cup) salsa
- 250 ml (1 cup) chicken broth, use a stock cube dissolved in 250 ml boiling water
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- Salt and pepper to taste
- Flour tortillas, for serving
- Assorted toppings: shredded lettuce, diced tomatoes, sliced avocados, shredded cheese, sour cream, and coriander
Instructions
Prepare the chicken:
- Add the chicken breasts to the slow cooker.
Mix the sauce:
- In a separate bowl, combine the salsa, chicken broth, chopped onion, minced garlic, chili powder, ground cumin, oregano, salt, and pepper. Pour this mixture over the chicken.
Slow cook the chicken:
- Set the slow cooker on low and cook for about 6-7 hours, or until the chicken is tender and can be easily shredded with a fork.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the remaining juices.
Prepare the tacos:
- Warm up the flour tortillas, then fill each one with the pulled chicken. Add your preferred toppings, serve, and enjoy these delightful pulled chicken tacos!
Notes
- Cooking time: Cooking times may vary slightly depending on your slow cooker. Be sure to check the chicken periodically to prevent overcooking, which can lead to dryness.
- Adjusting spice levels: This recipe has a moderate spice level. If you prefer milder or spicier food, adjust the quantities of chilli powder and cumin according to your taste.
- Chicken alternatives: For a juicier, richer flavour, you can use boneless, skinless chicken thighs instead of chicken breasts.
- Toppings: Feel free to get creative with your taco toppings. Sliced radishes, pickled onions, fresh jalapeños, and a squeeze of lime can add even more flavor and texture.
- Storage: The leftover pulled chicken can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Reheating: If you're reheating the chicken that has been refrigerated or frozen, add a little broth or water to keep it moist.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
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