Delicious slow cooker pulled chicken tacos with fresh toppings

Slow Cooker Pulled Chicken Tacos

ByCasey Monroe

why make this recipe

Slow Cooker Pulled Chicken Tacos are not just delicious; they are also easy to prepare. Using a slow cooker allows the chicken to become tender and full of flavor without much hands-on time. This recipe is perfect for busy weekdays or casual gatherings with friends and family. Plus, you can customize the toppings to suit your taste.

how to make Slow Cooker Pulled Chicken Tacos

Ingredients:

  • 1 Reynolds Slow Cooker Liner
  • 1 1/2 pounds boneless, skinless chicken thighs (or a mix of thighs and breasts)
  • 1 teaspoon salt, divided
  • 1/2 teaspoon crushed black pepper, divided
  • 1 small onion, diced
  • 4 cloves garlic, crushed
  • 1 jalapeno, cut in half and seeded
  • 3/4 cup orange juice
  • 2 medium limes, juiced
  • 1 tablespoon soy sauce
  • 2 teaspoons ground cumin
  • 1 small bunch cilantro, stems cut off and leaves coarsely chopped
  • 12 (6 inch) corn tortillas, warmed

Directions:

  1. Line a 4-quart to 6-quart slow cooker with a Reynolds Slow Cooker Liner.
  2. Trim any large pieces of fat from the chicken thighs.
  3. Season the chicken with half of the salt and pepper, then add it to the slow cooker.
  4. Add the onion, garlic, jalapeno, orange juice, lime juice, soy sauce, cumin, and the remaining salt and pepper to the slow cooker.
  5. Stir gently with a wooden or silicone spoon to combine all the ingredients.
  6. Cover and cook on Low for 4 to 5 hours or High for 2 to 3 hours, until the chicken is fully cooked.
  7. Carefully remove the lid to let the steam escape.
  8. Use a slotted spoon to transfer the chicken to a large bowl or cutting board.
  9. Shred the chicken into bite-sized chunks. It should shred easily when cooked through.
  10. Ladle out some of the juice from the slow cooker but leave enough to mix with the shredded chicken.
  11. Spoon the shredded chicken back into the lined slow cooker. Season to taste with extra salt, pepper, and cumin if needed.
  12. Serve in warmed tortillas with your choice of toppings.

how to serve Slow Cooker Pulled Chicken Tacos

These tacos are best served warm. Place the shredded chicken in the center of each warmed tortilla and add your favorite toppings such as fresh cilantro, diced onions, avocado, salsa, or sour cream. Let everyone make their own tacos for a fun meal.

how to store Slow Cooker Pulled Chicken Tacos

To store leftovers, place the pulled chicken in an airtight container and refrigerate. The chicken will stay fresh for about 3 to 4 days. You can also freeze the chicken for up to 2 months. Just thaw it in the refrigerator before reheating.

tips to make Slow Cooker Pulled Chicken Tacos

  • Make sure to use boneless, skinless chicken for easy shredding.
  • For extra flavor, consider adding spices like paprika or a dash of hot sauce.
  • Keep the chicken in its juices after cooking for added moisture when serving.

variation

You can change this recipe by using different types of meat, such as pork or beef, or replacing the corn tortillas with flour tortillas. You can also try adding other toppings like shredded cheese or pickled jalapenos.

FAQs

1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but thighs tend to be more flavorful and stay juicier during cooking.

2. How do I know when the chicken is done cooking?
The chicken should shred easily with a fork. If it doesn’t, it may need more cooking time.

3. Can I make this recipe in advance?
Yes, you can make the chicken in advance and store it in the refrigerator or freezer. Just reheat it before serving.