Description
These juicy, tender pulled chicken tacos are packed with bold spices and cooked to perfection for a meal that’s both easy and crowd-pleasing. Perfect for Taco Tuesday, family dinners, or meal prep!
Ingredients
Units
Scale
For the pulled chicken:
- 1 1/2 lbs (700g) boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 cup (240ml) chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- 2 tablespoons lime juice
- 1/2 cup (120ml) salsa or enchilada sauce (optional for extra flavor)
For serving:
- Small corn or flour tortillas
- Fresh cilantro, chopped
- Diced red onion
- Crumbled queso fresco or shredded cheese
- Sliced avocado
- Lime wedges
Instructions
1. Cook the chicken
-
Stovetop method:
- Heat olive oil in a large skillet over medium heat.
- Season chicken with cumin, paprika, chili powder, garlic powder, onion powder, cayenne, salt, and pepper.
- Sear the chicken for 2–3 minutes per side.
- Add chicken broth and salsa, then cover and simmer for 20 minutes until cooked through.
-
Slow cooker method:
- Add seasoned chicken, broth, and salsa to the slow cooker.
- Cook on low for 6–7 hours or high for 3–4 hours until tender.
2. Shred the chicken
- Remove chicken from the pan/slow cooker and shred using two forks.
- Return the shredded chicken to the sauce and stir in lime juice. Let it absorb the flavors for a few minutes.
3. Assemble the tacos
- Warm the tortillas in a dry skillet or microwave.
- Add a generous scoop of pulled chicken to each tortilla.
- Top with fresh cilantro, red onion, avocado slices, cheese, and a squeeze of lime.
4. Serve
- Serve hot with a side of rice, black beans, or tortilla chips.
Notes
- Add a smoky twist by using chipotle powder instead of chili powder.
- Make it dairy-free by skipping the cheese or using a vegan substitute.
- Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.