Those Mexican-style flavours are hitting our taste buds again, this time with another convenient slow cooker chicken recipe. We’re changing things up a little with these Slow Cooker Pulled Chicken Tacos and adding an extra step to create something really special. Just before they’re served, we’re FRYING the tortillas with that delicious slow cooked chicken mixture inside, along with some cheese, after its been dipped in the tomato sauce, to create a crispy, sandwich-style, melted-together taco….Mmm. Trust me – it’s SO worth doing this! And considering all the hard work as taken place in the slow cooker without us having to touch it, I don’t think this step is too much of a stretch if you’re willing to add 10 minutes onto the cooking time. Of course, if you don’t have time for this, you can make up your tortillas as normal.
Why you’ll love these Pulled Chicken Tacos
⭐️ Easy prep-ahead dinner ⭐️ Deliciously rich and spicy flavours ⭐️ Sociable and fun meal If you’re after a more authentic chicken taco version, take a look at this Chicken Tacos by Mexican Food Journal blog. (You may also like slow cooker versions of Veggie Enchiladas, Chilli Con Carne, Chicken Fajitas, Pork Carnitas, Beef Enchiladas and Chicken Enchiladas.) I’ve seen heaps of cheesy pan fried tacos/quesadillas giving a GORGEOUS cheese pull over on TikTok and I had to come up with my own version. I hope you love it!
Substitutions
Tortillas – If you can find CORN tortillas rather than flour, they work so much better with this recipe. Annoyingly they aren’t that easy to find in the UK though. Chicken – You can use chicken thighs instead of breast if you prefer. I’d use boneless and skinless and cook for 4-6 hours on HIGH or until very soft.
In the freezer The chicken taco filling freezes well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating. How: One at a time, dunk a tortillas in the slow cooker sauce so it’s covered with tomatoey liquid. Take it out, sprinkle on cheese and a pile of pulled chicken mixture on one side of the tortilla. Fold it over and fry on both sides in a pan until golden brown. Tip: As the tortillas cook in the pan, press them down slightly with a spatula to help them crisp up. If you prefer not to do this step, you can simply serve the chicken and sauce straight into tortillas, over rice or with nachos. OR you could fry them a little like I do with my BBQ Chicken Wraps. Depending on how big your frying pan is and how many tortillas you can cook at one time, you may want to put the ones that are cooked in a warm oven to stay hot. For small jobs like this I really like this Mini Chopper. It’s affordable and not a pain to get in and out of the cupboard. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
