No tags yet.
Slow Cooker Pulled Chicken Tacos
I've just recently started to learn to love my slow cooker. Most of the recipes I make in the slow cooker start on the stovetop so that I can get some great color on the food beforehand, but this pulled chicken is made 100% in the slow cooker. It soaks up tons of great flavor from a variety of spices, fresh garlic and jalapeño, and a little bit of brown sugar to balance things out. After 8 hours, the chicken shreds apart with a fork and is a delicious, tender filling for crispy tortilla shells and gets topped with a fresh, crunchy slaw.
Start by combining 3 cups of unsalted chicken broth with a sliced white onion, a few cloves of crushed garlic, a sliced jalapeño, a splash of cider vinegar, and lots of seasonings. The seasonings include salt, pepper, chili powder, cumin, chipotle powder, oregano, paprika, and brown sugar.
Place the chicken breasts in the cooking liquid and then set the slow cooker to low heat for 8 hours.
Once the chicken is cooked, remove it from the liquid and shred it with a fork.
Place the chicken in a bowl and add a little bit of the liquid to the chicken to keep it juicy and add extra flavor.
For the slaw, finely shred half a head of napa cabbage. Toss it with mayo, vinegar, salt, pepper, adobo, and a drizzle of honey.
Build the tacos by warming the shells in the oven or microwave, then filling them with the chicken and topping them with the slaw and some banana peppers. If you'd prefer, you could also do a more typical taco spread with lettuce, cheese, salsa and sour cream. SO easy and delish!
Recipe:
Total time: 15 minutes (8 hours inactive) | Serves: 2
Ingredients:
For the chicken:
3 cups unsalted chicken broth
1/4 cup apple cider vinegar
1/4 cup brown sugar
1 tbs salt
1 tbs pepper
1 tbs chili powder
1 tbs cumin
1 tsp cayenne
1 tsp chipotle powder
1 tsp paprika
1 tsp dried oregano
1 white onion, thinly sliced
1 jalapeño, sliced
3 cloves garlic, crushed
2 boneless, skinless chicken breasts
For the slaw:
1/2 head Napa cabbage, shredded
1/4 cup mayo
3 tbs apple cider vinegar
1 tsp salt
1 tsp pepper
2 tsp honey
1 tsp adobo (from a can of chipotle peppers)
1 package of your favorite crunchy taco shells.
For the chicken:
1. Combine all ingredients in a slow cooker and cook on low for 8 hours.
2. Remove the chicken from the slow cooker and shred with two forks.
3. Place the chicken in a bowl and add two ladles of the liquid from the slow cooker.
For the slaw:
1. Combine all ingredients in a bowl. This can be made up to two days in advance.
For the tacos:
Fill crunchy taco shells with the shredded chicken and cabbage, then top with salsa or banana peppers.
*Variation - instead of slaw, top the chicken with shredded lettuce, tomatoes, cheese and sour cream.