Simple and versatile, this spicy pulled chicken is delicious in tacos but can also be combined with shredded jack cheese in quesadillas, tossed into a simple green salad or spooned onto a toasted bun and doused with barbecue sauce. Make a big batch of the chicken this Sunday in your slow cooker and you’ll have the ingredients for easy lunches all week.
Slow-Cooker Pulled Chicken Tacos
- 1 Tbs. chili powder
- 1 tsp. ground cumin
- Kosher salt
- 2 1/2 lb. (1.25 kg) bone-in chicken thighs, skinned (about 6 large thighs)
- Grated zest and juice of 1 lime, plus more juice if needed
- 1/2 cup (4 fl. oz./125 ml) low-sodium chicken broth
- Shredded lettuce, chopped tomatoes, salsa, sour cream, and shredded Monterey jack cheese for serving
- 12 to 18 corn tortillas, 6 inches (15 cm) in diameter, warmed
1. In a small bowl, stir together the chili powder, cumin, and 1 tsp. salt. Season the chicken with the spice mixture.
2. Arrange the chicken thighs in a single layer in the slow cooker. Sprinkle evenly with the lime zest and lime juice, then pour in the broth. Cover and cook on low for 4 hours. The chicken should be very tender and opaque throughout.
3. Transfer the chicken to a cutting board. When just cool enough to handle, bone the chicken and discard the bones and any fat or gristle. Using your fingers or 2 forks, shred the meat into bite-size pieces. Transfer the meat to a serving bowl. Using a large spoon, skim off and discard the fat from the surface of the cooking liquid. Moisten the meat with some of the cooking liquid, then taste and season the meat with more lime juice and salt if needed.
4. Put the lettuce, tomatoes, salsa, sour cream, and cheese in separate bowls and place on the table along with the chicken and the tortillas and let diners make their own tacos. Serves 6.
Learn to make the most of your slow cooker with this and other inspiring recipes in our Quick Slow Cooking, by Kim Laidlaw.