Pulled Chicken Tacos {Slow Cooker Recipe}

Fried chicken tacos with tomato sauce and pulled chicken, melted cheese and an avocado dip on the side.

5 from 45 votes

Pulled Chicken Tacos {Slow Cooker Recipe}

Mexican-style street food are flavours that really lend themselves to a slow cooker, and BONUS, it’s an ultra convenient way to serve up dinner. My Slow Cooker Chicken Tacos are easy and delicious.

Prep Time10

Cook Time3

Total Time3 10

Course: Main Course

Cuisine: Mexican

Servings:

Author: Sarah Rossi

Ingredients

For the slow cook:

600 g Chicken breasts x3 or x4 breasts
400 g Tinned tomatoes
1 Red onion Finely chopped
1 Red pepper Sliced
1 Green pepper Sliced
2 tbsp Dark brown sugar
2 tbsp Tomato puree
1 tbsp Garlic granules
1 tbsp Sweet smoked paprika
1 tbsp Cumin
1 tsp Mild chilli powder
Sea salt and freshly ground black pepper

For the dipping sauce:

1 Avocado
1 Lime
200 g Yoghurt

To assemble:

2 tsp Sunflower oil
8 Small tortillas
250 g Mozzarella cheese

Instructions

Put the slow cook ingredient into the slow cooker and cook on HIGH for 3 hours or LOW for 5-6 hours until the chicken is very soft and tender.
Before the chicken is cooked, make the avocado dipping sauce by blending the ingredients in a small hand mixer or blender. Set aside to serve with the tacos.
Remove the chicken breasts to a plate or board and shred using two forks. Return to the sauce and mix in well.
Heat a large frying pan over a medium high heat on the hob, with 1 tsp of oil in.
Take one tortilla and 'dunk' it in the sauce to cover it in the tomato liquid. Pull it out and add a sprinkle of cheese and a pile of the chicken mixture into one side of the tortilla, then fold in half. Add to the hot pan.
Fry on both sides for about 5-10 minutes or until crisp and golden on both sides. TIP: As they cook, press down slightly with a spatula to help them crisp up.
Repeat until all tortillas have been used up, adding more oil if you need it.
Serve the tacos with the avocado dipping sauce on the side.

Notes

Keeping warm: Depending on how big your frying pan is and how many tortillas you can cook at one time, you may want to put the ones that are cooked in a warm oven to stay hot

TIP: You can omit the pan-frying stage and just serve these up in tortillas, over rice, or with nachos.

Crisp up: As the tortillas cook, press down slightly with a spatula to help them crisp up

Tortillas: If you can find CORN tortillas rather than flour, they work so much better with this recipe. Annoyingly they aren't that easy to find in the UK though

Chicken: You can use chicken thighs instead of breast if you prefer. I'd use boneless and skinless and cook for 4-6 hours on HIGH or until very soft

Freezing: The chicken taco filling freezes well. Just wait until it's totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating

Spice level: I’d say it’s low to medium spice, so suitable for children. You can adjust the amount of spice by using less or more chilli powder. You could also add chopped chillies on top before serving if you want some extra spice

Nutrition