Pulled Chicken Tacos
Tender pulled chicken enveloped in warm tortillas, perfect for a flavorful taco night. Topped with crunchy veggies and creamy sauce, they’re a delight.
Ingredients
- 1 pound boneless chicken breasts, or thighs for juicier meat
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoons black pepper
- 1/2 cups chicken broth
- 8 whole corn tortillas, or flour, if preferred
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 avocado sliced
- 1/2 cups sour cream, or Greek yogurt
- 1 lime cut into wedges
Directions
In a medium bowl, combine olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Mix until well combined, then add chicken breasts or thighs to coat evenly.
Place the seasoned chicken in a slow cooker and pour in the chicken broth. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is fork-tender.
Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix with the juices.
In a skillet over medium heat, warm the corn tortillas for about 30 seconds on each side. Keep them warm in a clean kitchen towel until ready to serve.
On each tortilla, layer a generous amount of shredded chicken, followed by shredded lettuce, diced tomatoes, and slices of avocado. Top with a dollop of sour cream and a squeeze of lime.