Craving a meal that’s both effortless and delicious? Look no further than these Slow Cooker Pulled Chicken Tacos with Cabbage Slaw. This recipe is a fantastic way to enjoy tender, flavorful chicken without the fuss. The slow cooker does all the heavy lifting, allowing you to enjoy more time with your family or friends while dinner cooks itself.
Not only are these tacos bursting with flavor, but they’re also gluten free! The fresh cabbage slaw adds a delightful crunch, complementing the succulent chicken perfectly. Whether it’s taco night or just a busy weeknight, this dish is sure to impress.
Delicious Slow Cooker Pulled Chicken Tacos Recipe
These Slow Cooker Pulled Chicken Tacos feature juicy, shredded chicken seasoned with spices and served in soft tortillas, topped with a zesty cabbage slaw. The combination of flavors and textures makes each bite satisfying and enjoyable.
The sweetness of the cabbage, combined with the smoky taste of the chicken, creates a harmonious balance that will keep you coming back for more.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 cup chicken broth
- 2 tablespoons taco seasoning
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- 8 small gluten-free tortillas
- 2 cups green cabbage, finely shredded
- 1/2 cup carrot, shredded
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the Chicken: In a slow cooker, combine the chicken breasts, chicken broth, taco seasoning, olive oil, garlic powder, onion powder, and cayenne pepper if using. Stir to coat the chicken in the seasoning mixture.
- Cook Slowly: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreddable.
- Make the Slaw: In a mixing bowl, combine the shredded cabbage, carrot, mayonnaise, apple cider vinegar, salt, and pepper. Toss until well combined and set aside.
- Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the remaining juices.
- Assemble the Tacos: Warm the gluten-free tortillas in a skillet or microwave. Fill each tortilla with shredded chicken and top with the cabbage slaw. Garnish with fresh cilantro if desired.
- Serve: Enjoy these flavorful tacos warm, accompanied by your favorite salsa or hot sauce.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
- Total Time: 6 hours 15 minutes
Nutrition Information
- Servings: 8 tacos
- Calories: 220kcal
- Fat: 10g
- Protein: 24g
- Carbohydrates: 15g
