Make taco night even tastier and easier! This Slow Cooker Pulled Chicken recipe is the answer for those busy nights. And the recipe is so versatile! Use it as the base for soups, enchiladas, tostadas – even sandwiches! Get slow cooking…and get creative!
Yield: 6 Servings
Total Time: 8 Hours 30 Minutes
Prep Time: 15 Minutes
Cook Time: 8 Hours 15 Minutes
- 2 tablespoons extra-virgin olive oil
- 6 boneless, skinless free-range chicken thighs
- 2 red onions, sliced thinly
- 6 garlic cloves, minced
- 2 teaspoons paprika
- 2 tablespoons chipotle paste
- ½ cup fresh lime juice
- 2 cups pureed tomatoes
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 4 cups chicken broth
- 6 whole-wheat taco shells
- condiments of your choice
- ½ cup fresh lemon juice
In a large bowl, mix all the guacamole ingredients until well combined. Refrigerate until ready to serve.
Add half of the oil to the slow cooker and heat on low until the oil is hot but not smoky. Add in chicken and cook for about 10 minutes or until browned.
Transfer to a plate and add the remaining oil to the slow cooker pot. Add red onions and sauté for about 5 minutes or until golden browned and fragrant. Stir in garlic and paprika and cook for 1 minute. Add in the remaining ingredients along with the browned chicken.
Cover the pot and cook on low for 8 hours or until the chicken is tender.
Using two forks, shred the cooked chicken.
Warm the tortillas and scoop the shredded chicken into each. Top each with avocado slices and condiments of your choice. Drizzle with fresh lemon juice.
Nutritional Information for Slow Cooker Pulled Chicken Per Serving:
Calories: 661; Total Fat: 32.8 g; Carbs: 42.6 g; Dietary Fiber: 9.6 g; Sugars: 9.3 g; Protein: 52.6 g; Cholesterol: 132 mg; Sodium: 976 mg