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Pulled chicken tacos in tortillas with chopped tomatoes and avocado on a white plate.

The Best Pulled Chicken Tacos

These pulled Chicken Tacos are cooked to perfection in a slow cooker. The chicken is juicy, tender, and packed with traditional Mexican seasonings. Customise them to your taste with extra spice or keep them mild and load on the toppings!
5 from 2 votes
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Course: Easy Dinner, slow cooker
Cuisine: American/ British, American/ Tex-Mex
Prep Time: 15 minutes
Cook Time: 6 hours
Servings: 8 people
Author: Deborah Rainford

Ingredients

  • 1 kilogram (2 ⅕ lb) 2 pounds boneless, skinless chicken breasts
  • 250 ml (1 cups) 1 cup salsa
  • 250 ml (1 cups) 1 cup chicken broth, *use a stock cube dissolved in 250ml boiling water.
  • 1 (1) onion, chopped
  • 4 cloves (3 cloves) garlic, minced
  • 1 tablespoon (1 tablespoon) chili powder *see notes
  • 2 teaspoon (1 teaspoon) ground cumin
  • 2 teaspoon (1 teaspoon) 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 corn tortillas, then fill each one with the pulled chicken. Add your preferred toppings, serve, and enjoy these delightful pulled chicken tacos!

Notes

  1. Cooking time: Depending on your slow cooker, cooking times may vary slightly. Be sure to check the chicken periodically to prevent overcooking, which can lead to dryness.
  2. Adjusting spice levels: The spice level in this recipe is moderate. If you prefer milder or spicier food, feel free to adjust the quantities of chili powder and cumin according to your taste.
  3. Chicken alternatives: You can also use boneless, skinless chicken thighs in place of chicken breasts for a juicier, richer flavor.
  4. 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.
  5. 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.
  6. Reheating: If you're reheating the chicken from refrigerated or frozen, add a little broth or water to keep it moist.

Nutrition

Calories: 163kcal | Carbohydrates: 4g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 487mg | Potassium: 589mg | Fiber: 1g | Sugar: 2g | Vitamin A: 211IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg
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