Slow Cooker Pulled Chicken Tacos Recipe

Name: Slow Cooker Pulled Chicken Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Reynolds(R) Slow Cooker Liner; 1 1/2 pounds boneless, skinless chicken thighs (or mix of thighs and breasts); 1 teaspoon salt, divided; 1/2 teaspoon crushed black pepper, divided; 1 small onion, diced; 4 cloves garlic, crushed; 1 jalapeno, halved*; 3/4 cup orange juice; 2 limes, juiced; 1 tablespoon soy sauce; 2 teaspoons ground cumin; 1 small bunch cilantro, stems cut off and leaves coarsely chopped; 12 corn tortillas; Serving suggestions: diced red onion, chopped cilantro leaves, fresh lime juice

Servings: persons

1 Reynolds(R) Slow Cooker Liner
1 1/2 pounds boneless, skinless chicken thighs (or mix of thighs and breasts)
1 teaspoon salt, divided
1/2 teaspoon crushed black pepper, divided
1 small onion, diced
4 cloves garlic, crushed
1 jalapeno, halved*
3/4 cup orange juice
2 limes, juiced
1 tablespoon soy sauce
2 teaspoons ground cumin
1 small bunch cilantro, stems cut off and leaves coarsely chopped
12 corn tortillas
Serving suggestions: diced red onion, chopped cilantro leaves, fresh lime juice

1
Line a 4-6 quart slow cooker with a Reynolds(R) Slow Cooker Liner.
2
Trim any large pieces of fat from chicken thighs. Season chicken with half the salt and pepper; add to slow cooker.
3
Add onion, garlic, jalapeno, orange juice, lime juice, soy sauce, cumin, and the remaining salt and pepper to slow cooker. Stir gently with a wooden or silicon spoon to combine.
4
Cover and cook on high setting for 2 to 3 hours or low-heat setting for 4 to5 hours, until chicken is done.
5
Carefully remove lid to allow steam to escape. Use slotted spoon to transfer chicken to a large bowl or cutting board. Shred into bite-size chunks. The chicken should easily shred when it is cooked through.
6
Ladle out some of the juices from the slow cooker, leaving enough to mix with shredded chicken.
7
Spoon shredded chicken back into lined slow cooker. Season to taste with additional salt, pepper, and cumin, if necessary.
8
Warm tortillas in oven or on stove top.
9
To serve, top each tortilla with shredded chicken, diced red onion, chopped cilantro, and a squeeze of fresh lime juice.

621

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Reynolds(R) Slow Cooker Liner, 1 1/2 pounds boneless, skinless chicken thighs (or mix of thighs and breasts), 1 teaspoon salt, divided, 1/2 teaspoon crushed black pepper, divided, and more.

Yes, Slow Cooker Pulled Chicken Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Pulled Chicken Tacos

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