Pulled chicken in the crock pot. {Tacos}


This recipe can be used for a myriad of recipes – soup, tacos, bbq sandwiches – the options are endless!  I had four meetings yesterday and had pretty much no cooking time for dinner. I always pull out the crock pot on busy days because let’s face it, it is a magic machine that transforms any ingredients into perfection in only a few hours.  This was no exception.  I used it for make-your-own taco Tuesday dinner.  The family loves it and it’s a great way to get your kids to eat some veggies.


4 larger sized chicken breasts (I used frozen organic)
1 cup of chicken or vegetable broth

For taco seasonings:

2 tablespoons of ground cumin
1 tablespoon of chili powder
2 teaspoons of smoked paprika
1 teaspoon salt (or more to your liking)
1/2 teaspoon of cayenne pepper
1/2 teaspoon garlic powder


In a crock pot set to high (if you have 3-4 hours to cook) or low (4+ hours), place the chicken in your crock pot (I use frozen and don’t defrost it).  Add the chicken broth and some pinches of salt and freshly ground pepper.  The chicken will release additional water if using frozen.  Let it cook until it is no longer pink and basically falling apart.  I remove the chicken right before I serve it and shred it with two forks until completely pulled.  In a separate bowl, add all of the spices and whisk together.  Toss that into the meat and give it a good stir.  If the meat is dry, add some of the cooking liquid to it.  Then serve with taco shells or tortilla wraps.



— Knead to Cook

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