Slow Cooker Pulled Chicken Tacos

Name: Slow Cooker Pulled Chicken Tacos
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 4 servings
Cuisine: Mexican-American
Ingredients: 2 lbs boneless skinless chicken breasts; 2 peppers chipotle peppers in adobo sauce, minced; 2 tbsp adobo sauce (from the can); 1 cup tomato sauce; 1/2 cup low-sodium chicken broth; 4 garlic cloves, minced; 1 tsp onion powder; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp kosher salt; 8 corn tortillas (6-inch), warmed; 2 limes, cut into wedges; 1/4 cup fresh cilantro, roughly chopped

Tender shredded chicken slow-cooked in smoky chipotle sauce, piled into warm tortillas with all your favorite toppings. A high-protein dinner that practically makes itself.

375 minEasyServes 4420 cal/serving

Mexican-AmericanDinnerSlow CookerHigh ProteinHigh FiberAlcohol-Free

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Ingredients

2 lbs boneless skinless chicken breasts
2 peppers chipotle peppers in adobo sauce, minced
2 tbsp adobo sauce (from the can)
1 cup tomato sauce
1/2 cup low-sodium chicken broth
4 garlic cloves, minced
1 tsp onion powder
1 tsp ground cumin
1 tsp chili powder
1 tsp kosher salt
8 corn tortillas (6-inch), warmed
2 limes, cut into wedges
1/4 cup fresh cilantro, roughly chopped

Instructions

1

Place 2 lbs boneless skinless chicken breasts in the slow cooker in a single layer.
2

In a small bowl, whisk together 2 peppers minced chipotle peppers in adobo sauce, 2 tbsp adobo sauce (from the can), 1 cup tomato sauce, 1/2 cup low-sodium chicken broth, 4 minced garlic cloves, 1 tsp onion powder, 1 tsp ground cumin, 1 tsp chili powder, and 1 tsp kosher salt. Pour over the chicken.
3

Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is very tender.
4

Verify the chicken has reached an internal temperature of at least 165°F (74°C). Shred directly in the slow cooker using two forks and toss to coat with the sauce.
5

Serve the pulled chicken in 8 warmed corn tortillas (6-inch) topped with 1/4 cup roughly chopped fresh cilantro and a squeeze of limes.

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Questions

What internal temperature should Slow Cooker Pulled Chicken Tacos reach?

For Slow Cooker Pulled Chicken Tacos, the target internal temperature is 165 F (about 75 C), given in step 4. A probe thermometer removes the guesswork.

Is there a substitute for chipotle in adobo in Slow Cooker Pulled Chicken Tacos?

The entry for Slow Cooker Pulled Chicken Tacos calls for 2 peppers chipotle peppers in adobo sauce, minced. In its place: Use smoked paprika with a pinch of cayenne and a teaspoon of tomato paste per pepper.

Can I use chicken thighs instead of chicken breasts in Slow Cooker Pulled Chicken Tacos?

Yes, and in a long cook they are the better choice: boneless thighs stay juicy where breasts turn stringy. Use the same weight and the same time. As written, the entry for Slow Cooker Pulled Chicken Tacos uses 2 lbs boneless skinless chicken breasts.

How hot is Slow Cooker Pulled Chicken Tacos?

Moderately. The heat in Slow Cooker Pulled Chicken Tacos comes from 2 peppers chipotle peppers in adobo sauce, minced and 1 tsp chili powder. For a milder plate, start with half the chipotles and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How much protein is in Slow Cooker Pulled Chicken Tacos?

One serving (the recipe makes 4) has 32 g of protein in about 420 calories, alongside 42 g carbohydrate and 8 g fat, plus 6 g fiber and 600 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

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