Slow Cooker Pulled Chicken Tacos—a Summer Recipe

June 14, 2015 Updated: April 23, 2016

Slow Cooker Pulled Chicken Tacos is one of my recipes for using a slow cooker in the summer. The idea is to keep it easy, tasty and healthy. This recipe is also gluten free if you use corn tortillas.

This makes for an easy leftover lunch too that is very portable in plastic/glass containers.

Ingredients~

1 ½ pounds boneless chicken breasts

1 ½ pounds boneless chicken thighs

1 can (14.5 oz) diced tomatoes with green chiles

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon oregano

¾ teaspoon salt

½ teaspoon ground black pepper

¼ cup fresh lime juice

¼ cup cilantro, chopped

Cooking Spray, olive oil flavored

24 6-inch corn tortillas

 

Toppings~

Shredded lettuce, generously applied

Chopped Avocado, ¼ per person

Greek Yogurt, plain, 2 tablespoons per person

Shredded Mozzarella, 1 tablespoon per person

Picante Sauce, 2 – 4 tablespoons per person

 

Directions~

  1. Place chicken in the slow cooker that has been lightly coated with cooking spray.
  2. In a small bowl mix together the tomatoes, garlic and next 5 ingredients. Pour over the chicken.
  3. Cook on low for 8 hours or on high for 5.
  4. Remove cooked chicken to shred it; use two forks to pull it apart. Return the chicken to the slow cooker along with any juices. Stir in the lime juice and cilantro.
  5. Serve up on warmed tortillas. Add toppings.

 

Serves 12. Each serving ¼ cup of pulled chicken taco mixture split between 2 tortillas.

The perfect summertime recipe- easy, done ahead of time and has leftovers so there is one less meal to cook!

 

Complete the meal with: slices of grilled pineapple.

 

Enjoy! And Live Vibrant!