Slow Cooker Pulled Chicken Tacos

tacos2

I love a good slow cooker recipe but ones that are good for warmer weather are harder to come by.  Here is a yummy taco recipe that’s full of flavor, perfect for an easy weekday evening meal but tasty enough to serve at a cookout.  The pulled chicken also freezes well if you have too much left over.

What You’ll Need:

  • 2 1/2 – 3 pounds boneless, skinless chicken thighs
  • 1 1/4 cups salsa (I like to use corn and black bean salsa)
  • 1 tbsp hot sauce
  • 2 tsp minced garlic
  • 1 tsp each: chili powder, cumin, oregano
  • 3/4 tsp salt
  • Fresh ground black pepper
  • Juice of 2 limes
  • Flour tortillas
  • Toppings: shredded cheese, sour cream, etc.
  • This Avocado Lime Black Bean Salad is awesome in these tacos

Directions:
Place chicken in a slow cooker that’s been sprayed with non-stick cooking spray.  Over the top of the chicken, add the salsa hot sauce, garlic, spices and lime juice.  Allow to cook a few hours before mixing.  Cook on low 6-8 hours.  Shred chicken within last hour.  It should be so tender that just stirring it shreds it with little effort!

Serve taco style.  Pairs well with a margarita, of course!  I’m not really a tequila person actually but I am a huge fan of Skinnygirl Margartias!  YUM! :)

*I even use chicken straight out of the freezer sometimes.  When I do, I cook on high for the first hour or so and then turn down to low.*

Slow Cooker Pulled Chicken Tacos
 
Author:
Ingredients
  • 2½ - 3 pounds boneless, skinless chicken thighs
  • 1¼ cups salsa (I like to use corn and black bean salsa)
  • 1 tbsp hot sauce
  • 2 tsp minced garlic
  • 1 tsp each: chili powder, cumin, oregano
  • ¾ tsp salt
  • Fresh ground black pepper
  • Juice of 2 limes
  • Flour tortillas
  • Toppings: shredded cheese, sour cream, etc.
Instructions
  1. Place chicken in a slow cooker that's been sprayed with non-stick cooking spray. Over the top of the chicken, add the salsa hot sauce, garlic, spices and lime juice. Allow to cook a few hours before mixing. Cook on low 6-8 hours. Shred chicken within last hour. It should be so tender that just stirring it shreds it with little effort!

 

 

Trackbacks

  1. […] fresh mint (this was extra good the next day) with Shredded Chicken Taco Salads with Guac. I used this recipe for the slow cooker pulled chicken using Whole30 compliant […]

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