How to Make Slow Cooker Pulled Chicken Tacos - A Step-by-Step Guide

Slow cooker pulled chicken tacos are a delicious and easy meal to make for a busy weeknight or a casual gathering with friends. The tender, juicy pulled chicken cooks low and slow in the slow cooker, allowing the flavors to meld together and create a mouthwatering dish that everyone will love.

These tacos are perfect for those nights when you want a tasty meal without a lot of effort. Simply toss the ingredients into the slow cooker in the morning, and by dinnertime, you'll have a fil...

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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, cut in half and seeded
  • ¾ cup orange juice
  • 2 medium limes, juiced
  • 1 tablespoon soy sauce
  • 2 teaspoons ground cumin
  • 1 small bunch cilantro, stems cut off and leaves coarsely chopped
  • 12 (6 inch) corn tortillas, warmed

Information

  • Prep Time: 10 mins
  • Cook Time: 2 hrs
  • Total Time: 2 hrs 10 mins
  • Servings: 6

  • Line a 4-quart to 6-quart slow cooker with a Reynolds Slow Cooker Liner.
  • Trim any large pieces of fat from chicken thighs. Season chicken with 1/2 of the salt and pepper; add to slow cooker.
  • Add onion, garlic, jalapeño, orange juice, lime juice, soy sauce, cumin, and remaining salt and pepper to the slow cooker. Stir gently with a wooden or silicone spoon to combine.
  • Cover and cook on Low for 4 to 5 hours or High for 2 to 3 hours, until chicken is done.
  • Carefully remove the lid to allow steam to escape. Use a slotted spoon to transfer chicken to a large bowl or cutting board. Shred into bite-sized chunks. Chicken should easily shred when it is cooked through.
  • Ladle out some juice from the slow cooker, leaving enough to mix with shredded chicken.
  • Spoon shredded chicken back into the lined slow cooker. Season to taste with additional salt, pepper, and cumin, if necessary.
  • Serve in warmed tortillas with desired toppings.
  • Nutrition

    324 cal.

    • Total Fat: 13g
    • Saturated Fat: 3g
    • Cholesterol: 64mg
    • Sodium: 620mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 5g
    • Total Sugars: 4g
    • Protein: 22g
    • Vitamin C: 26mg
    • Calcium: 79mg
    • Iron: 3mg
    • Potassium: 387mg