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
Weather is not hot here, still waiting for proper summer! These chicken tacos look so stunning and so delicious, Keri. I love such easy and quick meals which are so delicious and so full of flavors.
Anu – My Ginger Garlic Kithcen recently posted…Banana Pineapple Upside Down Cake | Video Recipe
Hahaha. The struggle can certainly be real after a fun filled weekend! But at least you had fun!! Totally worth the exhaustion if you ask me! 😉 We have been getting heat warnings here on the regular, so I’m all sorts of HAWT! Even though I’m from FL, I don’t think you ever really get used to being sweaty. lol. Anways, LOOOOVE these tacos!! Gimme all the tender, shredded chicken deliciousness stuffed into a tortilla! And in 30 minutes? Heck yes!! Cheers, chicka! To a fabulous, hopefully relaxing weekend! <3
Cheyanne @ No Spoon Necessary recently posted…BBQ Pulled Pork Sandwich {with Raspberry Salsa & Onion Rings}
Do you use boneless skinless chicken or remove skin and bones before shredding?
You can use either, but yes you’ll want to remove the bones and skin before shredding if you don’t use the boneless skinless.
How do you think it would turn out with vegetable broth instead of chicken? I didn’t realize I was out of chicken broth.
Vegetable broth will work just fine, Morgan!
How large of chicken breasts?
my kitchen aid with wisk on low pulverized half the chicken (does not look appetizing) and left half with enormous chunks. I would suggest just doing it with a fork.
Really enjoyed how tasty and easy this was! I used vegan sour cream (these have come such a long way; I can’t even tell the difference anymore) and topped with green onion and chopped tomato. I added a bit of lime juice to finish the cooking chicken. This is also the first time I grilled the tortillas and was thrilled with the added flavor. Thanks for sharing this!
I’m so happy you enjoyed, Andi!