|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||17%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 75g||27%|
|Dietary Fiber 5g||18%|
|Total Sugars 1g|
|Vitamin C 2mg||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pulled chicken tacos are an easy, stress-free weeknight meal that doesn't sacrifice flavor for convenience. Whether you have chicken breasts or chicken thighs in your fridge, this simple recipe can be made with either. To increase the versatility, we've included instructions for preparing the chicken in an Instant Pot (or another electric pressure cooker) or a slow cooker.
No matter how you cook the shredded chicken, you'll end up with a tender, flavorful filling for tacos with minimal effort. Top your tacos with salsa, avocado, cheese, or all of the above. Or make a toppings bar so everyone can choose their own. Pulled chicken is also a great base for a taco-flavored soup.
1 1/2 pounds boneless, skinless chicken breasts, or thighs
1 small onion, quartered
3 cloves garlic, smashed
1 1/2 cups chicken broth
Salt, to taste
Freshly ground black pepper, to taste
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
2 tablespoons freshly squeezed lime juice
Corn or flour tortillas, warmed, for serving
Steps to Make It
Gather the ingredients.
Add the chicken in a single layer to a deep skillet. Add the onion, garlic, and broth. Season with salt and pepper.
Over medium heat, barely bring to a simmer and reduce the heat to low. Partially cover. Skim any foam that forms off the top and flip the chicken over if needed. Cook the chicken breasts for 10 to 15 minutes, or until just cooked through. Do not overcook. Cook thighs at a low simmer for 30 minutes, or until tender and cooked through. Drain and reserve the broth, discarding the onion and garlic.
Shred the meat with 2 forks or let cool enough to shred with your hands. Add 1/4 cup of the reserved broth (save the rest for soup), chili powder, cumin, and paprika to the pan over medium heat. Stir and cook until the broth is simmering. Add the shredded chicken and stir well. Turn off the heat.
Add the lime juice, stir, and taste for seasoning. Add salt and pepper as needed.
Serve on warm tortillas with your choice of toppings.
- To make in an Instant Pot: Follow steps 1 and 2. For chicken breasts: Cook at high pressure for 5 minutes and use a natural release. For chicken thighs: Cook at high pressure for 10 minutes and use a natural release. Follow the remaining steps as written, using your pot's sauté function or the stovetop.
- To make in a slow cooker: Follow steps 1 and 2. For chicken breasts: Cook on low for 3 to 4 hours. For chicken thighs: Cook on low for 5 to 6 hours. Shred the chicken and add it back to the slow cooker along with 1/2 cup broth and the spices. Cook an additional 30 minutes to an hour on high and serve.
How to Store and Freeze Pulled Chicken Tacos
This pulled chicken will keep in the refrigerator as long as it's in a sealed container for three to five days. You can also freeze it for much longer, up to six months, provided it's been well wrapped (plastic followed by aluminum foil). Simply defrost in the refrigerator and use as you like in soups, tacos, or stews.