Description
Slow Cooker Pulled Chicken Tacos – Easy & Delicious! 🌮🔥
Let your slow cooker do the heavy lifting with these flavor-packed Pulled Chicken Tacos! Juicy, tender chicken simmered in bold Mexican spices, then shredded to perfection—ready to be piled into soft tortillas with your favorite toppings. It’s the ultimate fuss-free meal for taco lovers! 🌮✨
Whether you’re feeding a crowd or just meal prepping for the week, this dish is a guaranteed winner. Serve with guacamole, sour cream, or a crunchy slaw for extra flavor and texture. One bite, and you’ll be hooked! 😍
Big thanks to ALDI for the fresh ingredients and Sunbeam Slow Cooker for making this recipe effortless! 🙌
Ingredients
Scale
- 1 packet of El Tora Taco Seasoning
- 1.2kg of Willerton Chicken Breasts (approximately four)
- 1 Capsicum
- 1 Red Onion
- 1 x 400gm tin New Season Kidney beans
- 1 x 300gm jar El Tora chunky Mexican Salsa
- 1 small x Bakers Life Taco Tortillas
- A few sprigs of The Good Stuff Coriander
Recipe Taco Seasoning Mix – Powdered Spices
- 1 tbsp Stone Mill Paprika
- 1tbsp tbsp Stone Mill Smoked Paprika
- 1 tbsp Stone Mill Cumin
- 1 tsp Stone Mill Garlic powder
- 1 tsp Stone Mill Onion Powder
- ½ – 1tsp Stone Mill Chilli powder (or leave it out)
- Stone Mill Salt to taste
- ½ tsp Stone Mill Black Pepper
Instructions
Recipe 1
- Spread the Chicken Breasts across the base of the slow cooker.
- Slice the Onion and Capsicum, place on top of the Chicken.
- Sprinkle the contents of the Taco mix sachet on top.
- Rinse and strain Beans and add along with the jar of Salsa.
- Cook on high for about three hours.
- Shred the Chicken with a fork and cook for a further 30 minutes with the lid off.
- Place the shredded Chicken onto tortillas, optionally add toppings such as Sour Cream, Guacamole, Coleslaw or fresh herbs.
Recipe 2
- Mix all together in a bowl, keep in a sterile dry jar for 6 months.
- Prep Time: 15
- Cook Time: 200
- Category: Recipes
- Method: Slow-cooked and shredded chicken.
- Cuisine: Australian