Slow Cooker Pulled Chicken Tacos

Slow Cooker Pulled Chicken Tacos

Tacos always keep the family running home for dinner. Here's a new take on classic pulled chicken tacos made with chicken thighs, a hint of sweet orange, tangy lime, and savory soy sauce. There's minimal chopping and prep work, so you can get out of the kitchen fast. Use a slow cooker liner in this recipe to make clean-up even easier. Top each taco with diced red onion, chopped cilantro, and a squeeze of fresh lime juice.

Preparation Time
10 mins
Cooking Time
2 hr
Total Time
2 hr 10 mins
Calories
324 Calories

Recipe Instructions

Step 1
Line a 4-quart to 6-quart slow cooker with a Reynolds Slow Cooker Liner.
Step 2
Trim any large pieces of fat from chicken thighs. Season chicken with 1/2 of the salt and pepper; add to slow cooker.
Step 3
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.
Step 4
Cover and cook on Low for 4 to 5 hours or High for 2 to 3 hours, until chicken is done.
Step 5
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.
Step 6
Ladle out some juice from the slow cooker, leaving enough to mix with shredded chicken.
Step 7
Spoon shredded chicken back into the lined slow cooker. Season to taste with additional salt, pepper, and cumin, if necessary.
Step 8
Serve in warmed tortillas with desired toppings.
Slow Cooker Pulled Chicken Tacos
Slow Cooker Pulled Chicken Tacos
Slow Cooker Pulled Chicken Tacos
Slow Cooker Pulled Chicken Tacos

Ingredients

  • ¾ cup orange juice
  • 2 teaspoons ground cumin
  • 1 tablespoon soy sauce
  • 4 cloves garlic, crushed
  • 1 small onion, diced
  • 1 teaspoon salt, divided
  • 2 medium limes, juiced
  • 1 Reynolds® Slow Cooker Liner
  • 1 ½ pounds boneless, skinless chicken thighs (or mix of thighs and breasts)
  • ½ teaspoon crushed black pepper, divided
  • 1 small bunch cilantro, stems cut off and leaves coarsely chopped
  • 1 jalapeno, cut in half and seeded
  • 12 (6 inch) corn tortillas, warmed

Categories

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