Description
Tender pulled chicken served in warm tortillas with tangy pickled red onions.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 cup chicken broth
- 1/2 cup barbecue sauce
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 8–10 corn tortillas
- 1/2 red onion, thinly sliced
- 1/4 cup apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Optional toppings: cilantro, lime wedges, avocado
Instructions
- Place chicken thighs in a slow cooker.
- Add chicken broth, barbecue sauce, chopped onion, minced garlic, smoked paprika, cumin, salt, and pepper.
- Cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and easily shredded.
- Remove chicken from slow cooker and shred with two forks. Return chicken to the slow cooker and stir to coat with sauce.
- While chicken cooks, prepare pickled red onions: Combine sliced red onion, apple cider vinegar, sugar, and salt in a jar or bowl. Stir to dissolve sugar and salt. Let sit for at least 30 minutes.
- Warm tortillas according to package directions.
- Serve pulled chicken in warm tortillas, topped with pickled red onions and your favorite toppings.
Notes
- For a spicier taco, add a pinch of cayenne pepper to the slow cooker.
- Pickled red onions can be made ahead and stored in the refrigerator for up to two weeks.
- Prep Time: 15 min
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: pulled chicken, tacos, pickled red onion, barbecue chicken, slow cooker, easy dinner, Mexican food