Slow cooker pulled chicken tacos

These slow cooker pulled chicken tacos are sure to hit the spot, whether it’s Taco Tuesday or any random day where you just want to treat yourself to a scrumptious meal! Fill your favorite mini tortillas with flavor bursting pulled chicken, crispy and super refreshing watermelon salsa and a generous drizzle of creamy cashew cheese sauce and enjoy the heck out of it. It’s literally the best combination ever!

Although the pulled chicken is loaded with lots of different spices, it’s actually very mild and quite kid-friendly. If you want to turn the heat up a bit, try adding 1 tbsp of homemade chili paste or 1 tsp of chili powder to the tomato marinade.

The slow cooker pulled chicken is great with all types of salsa frescas, but I really like it with my watermelon salsa for something other than the same ol’ same ol’ tomato salsa recipes.

If you want a veggie loaded alternative to regular tacos make a taco bowl: serve the pulled chicken on a bed of shredded lettuce and add watermelon salsa and cashew cheese sauce on top. Replacing the tortillas with lettuce or cabbage leaves are also a fun and delicious way to get more greens!

Slow cooker pulled chicken tacos

Whether it’s Taco Tuesday or any random day where you just want to treat yourself to a scrumptious meal, these slow cooker pulled chicken tacos with watermelon salsa and cashew cheese sauce are sure to hit the spot!

Servings 8-10 tacos

Ingredients

Slow cooker pulled chicken

• 2 lbs / 900 g bone-in skinless chicken thighs
• 1 C / 250 ml strained tomatoes
• 4 tbsp extra virgin olive oil
• 2 tbsp maple syrup
• 1 tbsp white vinegar
• 2 large cloves garlic, minced
• 3 tsp granulated onion
• 2 tsp ground sweet paprika
• 2 tsp dried oregano
• 2 tsp dried thyme
• 1½ tsp ground smoked sweet paprika
• 1½ tsp ground cumin
• 1 tsp red chili flakes
• 1 tsp ground coriander
• 1½-2 tsp fine pink Himalayan salt or sea salt (I use 2 tsp)
• 1 tsp fine ground black pepper
• 2 dried bay leaves
• 1 small cinnamon stick

Other

• watermelon salsa
• cashew cheese sauce
• your favorite mini tortillas

Instructions

Slow cooker pulled chicken

1. Place chicken thighs in your slow cooker.
2. Whisk together strained tomatoes, olive oil, maple syrup, vinegar, garlic and spices in a bowl – season to taste.
3. Pour the tomato marinade over the chicken thighs making sure that everything is evenly coated.
4. Add bay leaves and cinnamon stick.
5. Cook on HIGH for 3-4 hours or until meat is fall-of-the-bone tender.
6. I personally don’t like the cinnamon flavor getting to dominant, so I remove the cinnamon stick after about 1½ hours.
7. When chicken is cooked through and fall-of-the-bone tender, remove from slow cooker.
8. Let remaining tomato marinade continue to cook on HIGH.
9. Remove meat from bones and shred it in a bowl using to forks.
10. Mix shredded chicken with a couple of tablespoons of the tomato marinade (leftover tomato marinade can be frozen and mixed in shredded meat and poultry, used in burgers and sandwiches, mixed in stews, etc).
11. Season to taste – I typically add a bit of salt and a dash of pepper.

Other

1. Make watermelon salsa.
2. Make cashew cheese sauce.
3. Heat mini tortillas.

To serve

1. Fill tortillas with shredded chicken, watermelon salsa and a drizzle of cashew cheese sauce.
2. Enjoy!

Storage and shelf life

1. The pulled chicken stores well in the fridge for 4-5 days and freezes well too!

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