Slow Cooker Pulled Chicken Tacos
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.
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 cloves 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
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1
Place 2 lbs boneless skinless chicken breasts in the slow cooker in a single layer.
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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 cloves minced garlic cloves, 1 tsp onion powder, 1 tsp ground cumin, 1 tsp chili powder, and 1 tsp kosher salt. Pour over the chicken.
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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.
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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.
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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.