Best 3 Easy Slow Cooker Pulled Chicken Tacos Recipes

Tacos are a versatile and delicious dish that can be made with a variety of fillings. Pulled chicken is a popular taco filling that is easy to make in a slow cooker. This article provides two recipes for easy slow cooker pulled chicken tacos: one for traditional pulled chicken tacos and one for buffalo chicken tacos. Both recipes are simple to follow and can be tailored to your own taste preferences. The traditional pulled chicken tacos are made with a flavorful blend of Mexican spices, while the buffalo chicken tacos feature a spicy and tangy buffalo sauce. Both recipes are served with a variety of toppings, such as shredded lettuce, diced tomatoes, sour cream, and guacamole. With just a few simple ingredients and a slow cooker, you can easily create a delicious and satisfying taco dinner that the whole family will enjoy.

Here are our top 3 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

SLOW COOKER SHREDDED CHICKEN TACOS RECIPE BY TASTY

Slow Cooker Shredded Chicken Tacos Recipe by Tasty image

Everyone's on a different diet nowadays, from Paleo and Whole30 to the ever-popular Keto, everyone's got their thing. But that doesn't mean your dining choices have to end! Our slow cooker shredded tacos are perfect for a variety of lifestyles. The best part? We even tell you how to store your leftovers so you can enjoy this whenever the craving strikes. Future You will thank you every time!

Provided by Tasty

Categories Dinner

Yield 11 servings

Number Of Ingredients 7

Ingredients

16 oz salsa
2 limes, juiced
1 package taco seasoning
3 tablespoons fresh cilantro, chopped
3 lb chicken breast
salt, to taste
pepper, to taste

Steps:

In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro.
Salt and pepper the chicken to taste, then mix into the sauce. Cover and cook on high for four hours or low for seven to eight hours.
Remove the chicken, shred with two forks, and return to the slow cooker and stir.
Freeze leftovers in an airtight bag for up to six months!
Enjoy!

Nutrition Facts : Calories 227 calories, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 38 grams, Sugar 2 grams

Tips:

Choose the right chicken: Boneless, skinless chicken breasts or thighs are good choices for this recipe. For a more flavorful result, use bone-in, skin-on chicken thighs.
Season the chicken well: Be generous with the chili powder, cumin, and paprika. You can also add other spices, such as garlic powder, onion powder, or cayenne pepper, to taste. You can also use a store-bought taco seasoning packet.
Don't overcrowd the slow cooker: If you're using a small slow cooker, you may need to cook the chicken in batches. Make sure that the chicken is in a single layer in the slow cooker so that it cooks evenly.
Cook the chicken on low for 6-8 hours: This will give the chicken time to become tender and fall apart easily.
Shred the chicken: Once the chicken is cooked, shred it with two forks. You can also use a hand mixer to shred the chicken.

Conclusion:

This easy slow cooker pulled chicken tacos recipe is a great way to make a delicious and flavorful meal with minimal effort. With just a few simple ingredients and a few hours in the slow cooker, you can have a delicious and versatile meal that the whole family will enjoy. Serve the pulled chicken tacos with your favorite toppings, such as shredded lettuce, diced tomatoes, sour cream, guacamole, and salsa. You can also use the pulled chicken in burritos, quesadillas, or nachos.