Quick and easy pulled chicken that allows you to have dinner on the table in 30 minutes! These pulled chicken tacos are sure to become a family favorite.
Happy Monday! I’m being super positive by saying happy and Monday together, mostly because I’m struggling to wake up today.
Monday mornings after a wedding weekend are pretty rough. Especially when it was a insanely hot all weekend! Combine the heat with a long dress, alcohol, and walking around in heels all day.. I’m sure you can imagine how I’m feeling right now.
However, all of the aforementioned struggles are totally worth it for a fun time!
So how was your weekend? Are you surviving the heat? I’m sure all of you southerners have no issue, but us northern peeps are not used to this intense heat and humidity. I currently live much further south than where I grew up and the weather is certainly different. I’m slowly adjusting, but having severe heat advisories everyday is not fun no matter where you are!
Today is supposed to be record breaking with high temps and humidity, so you will find me working in the comfort of my air conditioned home! The only time I’ll be outside is to water my struggling flowers.
Anywayyyyy, let’s talk about tacos! I’m sure you all know how much I love me some tacos. From chorizo tacos to chipotle chicken tacos to classic tacos to today’s simple pulled chicken tacos – it’s not hard to see my love for tacos.
The best part about these 30 minutes pulled chicken tacos is that they only take 30 minutes. That means minimal kitchen time during busy (and hot) weeknights! Kyle and I love this recipe so much that it has become a go-to in our meal rotation.
Not only are these chicken tacos super quick and easy, but they are flavorful and topped with simple fresh toppings, which make them perfect for summer.
My original idea for this taco recipe was to do a slow cooker pulled chicken. I get quite a few requests for slow cooker recipes, which I totally understand! Who doesn’t love a recipe that you can throw a bunch of things in a slow cooker and end up with a meal by the end of the day?
My problem is that I tend to forget to get things going in the morning and by the time I remember, it’s too late. Working from home makes it a little easier for me to cook meals as I don’t have a commute time standing in my way. With all of that being said, if you want to make the pulled chicken in a slow cooker, you definitely can!
Simply combine the ingredients for the pulled chicken in the slow cooker and let it cook on low all day. Pull it apart and assemble your tacos!
I decided to keep the taco toppings really simple. Shredded lettuce, chopped tomatoes, queso fresco, and sour cream. You can definitely top them however you like, though! Perhaps lettuce, salsa, and avocado to keep things dairy free? Or, try cheddar cheese instead of the queso fresco.
We enjoyed this meal with a side of my cheesy zucchini rice, which I highly recommend! Remember when I mentioned a burrito bowl in that rice post? Well, stay tuned for Thursday to see how I use up the leftover rice and pulled chicken!
Have a fantastic week and stay cool! 😊
- 4 Chicken Breasts
- 4 Tablespoons Homemade Taco Seasoning, divided, recipe in notes
- ¾ Cup Chicken Broth
- 1 Small Onion, finely chopped
- 2 Tablespoons Tomato Paste
- Corn or Flour Tortillas*
- Shredded Lettuce
- Chopped Tomatoes
- Queso Fresco
- Sour Cream
- Coat the chicken breasts with half of the taco seasoning and place them in a deep skillet with a lid. Pour the chicken broth in the skillet and add in the onion. Cover and bring the liquid to a low simmer. Allow the chicken to poach for 15 minutes, or until cooked through.
- Pull the chicken using 2 forks or in the bowl of a stand mixer fitted with the whisk attachment.
- Add the shredded chicken back to the pan with whatever broth remains. Add in the remaining taco seasoning and tomato paste. Allow it to simmer for 5-10 minutes – adding more broth if it seems to be drying out at all.
- Assemble the tacos by heating up your corn or flour tortillas in a skillet or over a gas flame. Start by adding some pulled chicken and then top with whatever toppings you like!
- *Corn tortillas make this recipe gluten-free.
- 2 Tablespoons Paprika
- 4 Teaspoons Chili Powder
- 4 Teaspoons Oregano
- 2 Teaspoons Garlic Powder
- 2 Teaspoons Ground Cumin
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Black Pepper
- 1 Teaspoon Onion Powder
- ¼-½ Teaspoon Cayenne Pepper, optional