Best 2 Slow Cooker Pulled Chicken Tacos Recipes

In the realm of culinary delights, slow cooker pulled chicken tacos stand as a testament to the harmonious fusion of flavors and textures. Whether you crave a casual weeknight feast or an impressive spread for a gathering, these tacos offer a symphony of taste that will tantalize your taste buds and leave you yearning for more. With the convenience of a slow cooker, this recipe transforms humble chicken breasts into tender, succulent morsels that effortlessly shred, creating a delectable filling brimming with savory goodness. Nestled in warm tortillas, adorned with vibrant toppings, and drizzled with flavorful sauces, these tacos promise an explosion of flavors that will transport you to taco heaven. So, embark on this culinary journey with us as we delve into the world of slow cooker pulled chicken tacos, where satisfaction awaits with every bite.

Here are our top 2 tried and tested recipes!

SLOW COOKER PULLED CHICKEN TACOS

Slow Cooker Pulled Chicken Tacos image

Tacos always keep the family running home for dinner. Here's a new take on classic pulled chicken tacos, with a hint of sweet orange, tangy lime and savory soy sauce. There's minimal chopping and prep work, so you can get out of the kitchen fast. Use a slow cooker liner in this recipe to make clean-up even easier.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 4h10m

Yield 6

Number Of Ingredients 14

Ingredients

1 Reynolds® Slow Cooker Liner
1 ½ pounds boneless, skinless chicken thighs (or mix of thighs and breasts)
1 teaspoon salt, divided
½ teaspoon crushed black pepper, divided
1 small onion, diced
4 cloves garlic, crushed
1 jalapeno, halved*
¾ cup orange juice
2 lime (2" dia)s limes, juiced
1 tablespoon soy sauce
2 teaspoons ground cumin
1 small bunch cilantro, stems cut off and leaves coarsely chopped
12 each corn tortillas
Serving suggestions: diced red onion, chopped cilantro leaves, fresh lime juice

Steps:

Line a 4-6 quart slow cooker with a Reynolds® Slow Cooker Liner.
Trim any large pieces of fat from chicken thighs. Season chicken with half the salt and pepper; add to slow cooker.
Add onion, garlic, jalapeno, orange juice, lime juice, soy sauce, cumin, and the remaining salt and pepper to slow cooker. Stir gently with a wooden or silicon spoon to combine.
Cover and cook on high setting for 2 to 3 hours or low-heat setting for 4 to5 hours, until chicken is done.
Carefully remove lid to allow steam to escape. Use slotted spoon to transfer chicken to a large bowl or cutting board. Shred into bite-size chunks. The chicken should easily shred when it is cooked through.
Ladle out some of the juices from the slow cooker, leaving enough to mix with shredded chicken.
Spoon shredded chicken back into lined slow cooker. Season to taste with additional salt, pepper, and cumin, if necessary.
Warm tortillas in oven or on stove top.
To serve, top each tortilla with shredded chicken, diced red onion, chopped cilantro, and a squeeze of fresh lime juice.

Nutrition Facts : Calories 324.3 calories, Carbohydrate 31.5 g, Cholesterol 63.8 mg, Fat 13 g, Fiber 4.5 g, Protein 21.7 g, SaturatedFat 3.4 g, Sodium 620.4 mg, Sugar 4.1 g

EASY SLOW COOKER PULLED CHICKEN TACOS

Easy Slow Cooker Pulled Chicken Tacos image

I tried this one night with some ingredients that I had laying around the house. It turned out better than I thought it would. In fact, I'll be making it again and thought I would share. I serve with fresh avocado, sour cream, and shredded cheese.

Provided by Kristin Lee K-Lee Conklin

Categories World Cuisine Recipes Latin American Mexican Main Dishes Tacos Chicken

Time 6h25m

Yield 4

Number Of Ingredients 11

Ingredients

1 (16 ounce) jar salsa
1 pound skinless, boneless chicken breasts
1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
1 medium yellow bell pepper, sliced
1 medium white onion, sliced
1 medium jalapeno pepper, seeded and sliced
2 cloves garlic
1 (11 ounce) can whole kernel corn, drained
1 (12 ounce) package corn tortillas, warmed

Steps:

Layer salsa, chicken, diced tomatoes, bell peppers, onion, jalapeno, garlic, and corn in a slow cooker, in that order. Stir until everything is coated.
Cook on Low until chicken is no longer pink in the center and the juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken from the slow cooker and shred with 2 forks. Return to the slow cooker and mix with the sauce to coat.
Serve with warm tortillas.

Nutrition Facts : Calories 442.9 calories, Carbohydrate 70.9 g, Cholesterol 58.5 mg, Fat 5.9 g, Fiber 11.5 g, Protein 32.5 g, SaturatedFat 1.3 g, Sodium 1389.8 mg, Sugar 10.5 g

Tips:

Use boneless, skinless chicken breasts or thighs: This will make shredding the chicken much easier.
Season the chicken well: This will help to infuse it with flavor.
Cook the chicken on low for 6-8 hours or on high for 3-4 hours: This will ensure that the chicken is cooked through and tender.
Shred the chicken with two forks: This is the easiest way to get evenly shredded chicken.
Serve the chicken tacos with your favorite toppings: Such as salsa, guacamole, sour cream, and cheese.

Conclusion:

Slow cooker pulled chicken tacos are an easy and delicious meal that can be enjoyed by people of all ages. The chicken is cooked in a flavorful sauce, and it can be shredded and served on tacos, burritos, or nachos. This recipe is also a great way to use up leftover chicken. With just a few simple ingredients, you can have a delicious meal on the table in no time. So next time you're looking for an easy and flavorful meal, give slow cooker pulled chicken tacos a try.