Pulled Chicken Recipe
Make zesty, saucy Tex-Mex-inspired slow cooker pulled chicken! This versatile recipe is quick to prep and delicious served in tacos, pulled chicken sandwiches, and more.
Servings: 4 servings
Equipment
Ingredients
- 1¼ pound boneless, skinless chicken breasts
- 1¾ cup salsa
- 2 tablespoons dark brown sugar
- 1 tablespoon smoked paprika
- ½ tablespoon onion powder
- ½ tablespoon garlic powder
- 2 teaspoon cumin powder
- 1 teaspoon chili powder
- salt and freshly ground black pepper to taste
Instructions
- Assemble. In a slow cooker, add salsa, brown sugar, smoked paprika, onion powder, garlic powder, cumin powder, chili powder, and salt and pepper to taste. Add the chicken.
- Cook. Cover and cook the chicken on a HIGH setting for 3 hours or on LOW for 4-5 hours.
- Shred the chicken. Remove the chicken from the slow cooker. Shred the chicken using two forks, and add ¼ cup of the cooking/salsa sauce to the shredded chicken. Serve in buns or tacos.
Notes
- You can substitute chicken breast with boneless and skinless chicken thighs.
- For more flavor, you can use some extra Taco seasoning.
Nutrition
Calories: 234kcal | Carbohydrates: 17g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 925mg | Potassium: 914mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1611IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 2mg
