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Delicious Pulled Chicken Tacos are piled high with toppings in this featured image.

Easy Pulled Chicken Tacos

These Easy Pulled Chicken Tacos are a guaranteed crowd-pleaser, perfect for a weeknight dinner. Juicy, flavorful chicken is slow-cooked with zesty spices and served in warm tortillas with your favorite toppings. Ditch the takeout and embrace a homemade taco night that everyone will love!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5-2 lbs boneless, skinless chicken breasts
  • 1 cup chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder optional
  • Corn or flour tortillas
  • Shredded lettuce
  • Diced tomatoes
  • Shredded cheese
  • Sour cream
  • Sals a
  • Guacamol e
  • Chopped cilantro
  • Lime wedges

Equipment

  • Large Skillet
  • Slow cooker or Dutch oven
  • Cutting board
  • Two forks
  • Tongs or spatula
  • Tortilla warmer (optional)

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side, until lightly browned.
  2. Place the seared chicken breasts in a slow cooker or Dutch oven. Sprinkle with taco seasoning and chili powder (if using).
  3. Pour in chicken broth.
  4. For slow cooker: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is easily shredded with a fork. For Dutch Oven/Stovetop: Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until chicken is easily shredded.
  5. Remove chicken from the slow cooker or Dutch oven and place it on a cutting board. Use two forks to shred the chicken.
  6. Return the shredded chicken to the slow cooker or Dutch oven and stir to coat with the remaining sauce. Let simmer for 10-15 minutes to allow the chicken to absorb the flavors.
  7. While the chicken simmers, warm your tortillas according to package directions. You can use a skillet, microwave, or oven.
  8. Fill each tortilla with shredded chicken and your favorite toppings.
  9. Serve immediately with your favorite sides, like rice and beans.

Notes

If your chicken is dry after shredding, add a little more chicken broth or even a tablespoon of sour cream to the mixture. To prevent soggy tacos, don't overfill the tortillas and make sure to drain any excess liquid from the chicken before adding it to the tacos. Also, warm the tortillas right before serving. For a spicier flavor, add a can of chipotle peppers in adobo sauce. For a sweeter flavor, top with pineapple salsa. Cooked chicken can be stored in the refrigerator for up to 2 days. Chop all the vegetables and prepare the toppings ahead of time and store them in separate containers in the refrigerator.