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- 2 large chicken breasts - 1 cup chicken broth - 1 tablespoon taco seasoning - 8 small corn tortillas - 1 cup red cabbage, finely shredded - 1 cup green cabbage, finely shredded - 1 medium carrot, finely grated - ¼ cup mayonnaise - 1 tablespoon apple cider vinegar - 1 teaspoon honey - Fresh cilantro, roughly chopped - Lime wedges - Salt and freshly ground black pepper To make pulled chicken tacos with slaw, gather these ingredients. The chicken breasts and broth create a juicy base. Taco seasoning gives the chicken a bold flavor. Corn tortillas add the perfect touch for holding all the goodness. Next, for the slaw, red and green cabbage provide a crunchy bite. The carrot adds color and sweetness. Mayonnaise, apple cider vinegar, and honey mix to make a creamy dressing. This slaw will balance the spicy chicken. Don't forget the garnishes! Fresh cilantro brightens up the dish. Lime wedges add a zesty finish. Salt and pepper enhance all the flavors. For the full recipe, check out the detailed instructions. Happy cooking! To start, I place the chicken breasts in a slow cooker. I pour one cup of chicken broth over the chicken. Then, I sprinkle one tablespoon of taco seasoning on top. I make sure to rub the seasoning in well. Next, I cover the slow cooker. I set it to cook on low for 6 to 8 hours or on high for about 4 hours. The chicken is ready when it is very tender. It should shred easily with a fork. Once done, I remove the chicken and shred it using two forks. I mix the shredded chicken back into the broth for a flavor boost. While the chicken cooks, I prepare the crunchy slaw. I take a large mixing bowl and combine one cup of finely shredded red cabbage, one cup of finely shredded green cabbage, and one medium grated carrot. I stir them together until mixed well. In a smaller bowl, I whisk together ¼ cup of mayonnaise, one tablespoon of apple cider vinegar, one teaspoon of honey, and a pinch of salt and pepper. This creamy dressing adds great taste. I pour the dressing over the cabbage and carrot mix. Then, I toss everything until the veggies are evenly coated. I taste and adjust the seasoning if needed. Now, it’s time to assemble the tacos! I heat a dry skillet over medium heat. I place each small corn tortilla in the pan for about 30 seconds on each side. I want them soft and pliable for easy filling. To build the tacos, I lay a generous amount of pulled chicken onto each warm tortilla. I then add a hearty scoop of the crunchy slaw on top. For a finishing touch, I garnish the tacos with fresh chopped cilantro. I serve them with lime wedges on the side for a zesty squeeze. You can find the Full Recipe for more details and tips. - To ensure the chicken is tender, cook it low and slow. This method makes the meat juicy. - Use chicken broth to add depth to the flavor. It keeps the chicken moist and tasty. - For a flavor boost, rub the taco seasoning into the chicken. This helps the spices soak in well. - To achieve the perfect crunch, use fresh cabbage. Cut it just before serving for extra crispness. - Grate the carrot finely. It adds sweetness and texture to the slaw. - Adjust the seasoning to suit your taste. Add more honey for sweetness or vinegar for tang. - For presentation, serve the tacos on a bright platter. This makes them more appealing. - Garnish with lime wedges and fresh cilantro. The colors make the dish pop. - Consider serving with sides like rice or beans. A refreshing drink like lemonade pairs well too. For a complete guide, check out the Full Recipe for Pulled Chicken Tacos with Slaw. {{image_4}} You can switch up the meat in these tacos. Pulled pork or beef works great. Both options add rich flavor. If you're a vegetarian, consider using jackfruit. When cooked, jackfruit shreds nicely and takes on flavors well. This makes it a fun choice for pulled tacos. You can also change the dressing for your slaw. Try a yogurt-based dressing for a lighter twist. It adds creaminess without being too heavy. You might want to spice it up too. Adding chili powder or paprika can give your slaw an extra kick. Toppings can take your tacos to the next level. Slices of creamy avocado can add richness. Shredded cheese also makes a tasty addition. For those who like heat, try spicy salsa or hot sauce. Both will enhance the flavors in your tacos. To keep your pulled chicken and slaw fresh, follow these tips: - Chicken: Store leftover pulled chicken in an airtight container. It can last up to four days in the fridge. - Slaw: Place slaw in a separate container to keep it crunchy. It stays fresh for about three days. - Tortillas: Keep tortillas in a sealed bag. They can last a week in the fridge but are best used fresh. When it’s time to enjoy your leftovers, use these methods: - Chicken: Reheat chicken in a skillet over medium heat. Add a splash of broth to keep it moist. - Slaw: For slaw, avoid reheating. Instead, toss in a bit more dressing. This keeps the flavors bright and fresh. Freezing is a great way to save your pulled chicken for later: - Chicken: Cool the shredded chicken completely. Place it in a freezer-safe bag. It can last up to three months. - Slaw and Tortillas: Freeze slaw and tortillas separately. The slaw may lose crunch, so use it fresh if possible. Tortillas can stay good for up to two months in the freezer. For the full experience, check out the Full Recipe! You can tell the chicken is cooked when it is very tender. The meat should shred easily with a fork. If you see clear juices when you cut into it, that's a good sign. The internal temperature should reach 165°F (74°C). This ensures safety and perfect texture. Yes, you can use store-bought slaw mix. It saves time and is very convenient. However, fresh slaw offers better taste and crunch. Store mixes might lack flavor and freshness. If you choose store-bought, add some extra seasonings for a boost. You can serve many sides with pulled chicken tacos. Some tasty options are: - Rice and beans - Mexican street corn - Guacamole and chips - A fresh salad - Roasted vegetables These sides complement the flavors and add variety. The spice level of these tacos depends on the seasoning you use. The taco seasoning can be mild or spicy. If you want more heat, add hot sauce or jalapeños. If you prefer less spice, use a mild seasoning or skip the hot sauce. Adjusting heat makes it fun for everyone! This blog covered how to make delicious pulled chicken tacos. We discussed key ingredients like chicken broth, tortillas, and fresh slaw. I shared step-by-step instructions from cooking the chicken to assembling the tacos. Our tips helped ensure juicy chicken and crunchy slaw. You can also explore variations and learn how to store leftovers. Enjoy creating these flavorful tacos and make them your own. Happy cooking!

Pulled Chicken Tacos with Slaw

Savor the flavors of Pulled Chicken Tacos with Crunchy Slaw that are perfect for any occasion! This easy slow cooker recipe features tender shredded chicken seasoned to perfection, topped with a fresh and crunchy slaw. Discover how to elevate your taco night with vibrant presentation tips and a zesty twist. Click through to explore this recipe and make your next meal unforgettable!
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Ingredients
  

2 large chicken breasts

1 cup chicken broth

1 tablespoon taco seasoning

1 tablespoon olive oil

1 cup red cabbage, finely shredded

1 cup green cabbage, finely shredded

1 medium carrot, finely grated

¼ cup mayonnaise

1 tablespoon apple cider vinegar

1 teaspoon honey

8 small corn tortillas

Fresh cilantro, roughly chopped, for garnish

Lime wedges, for serving

Salt and freshly ground black pepper, to taste

Instructions
 

Start by placing the chicken breasts in a slow cooker. Pour the chicken broth over the chicken, ensuring they are well immersed. Evenly sprinkle the taco seasoning atop the chicken, rubbing it in to coat all sides thoroughly.

    Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 4 hours. The chicken is done when it’s super tender and shreds easily with a fork. Once cooked, remove the chicken from the slow cooker, and using two forks, shred it. Mix the shredded chicken back into the broth for an extra kick of flavor.

      While the chicken cooks, prepare your crunchy slaw. In a large mixing bowl, mix together the finely shredded red cabbage, green cabbage, and the grated carrot until well combined.

        In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, and a pinch of salt and pepper until smooth. Pour this creamy dressing over the cabbage and carrot mixture. Toss everything together until the veggies are evenly coated, and taste to adjust seasoning as needed.

          To warm the corn tortillas, heat a dry skillet over medium heat. Place each tortilla in the pan for about 30 seconds on each side, or until they are soft and pliable, making them easier to fill.

            To assemble the tacos, lay a generous portion of pulled chicken onto each warm tortilla, followed by a hearty scoop of the crunchy slaw on top.

              Finish by garnishing the tacos with a sprinkle of fresh cilantro and serve with lime wedges on the side for an added zesty squeeze.

                Prep Time: 20 minutes | Total Time: 8 hours 20 minutes | Servings: 4

                  - Presentation Tips: Elevate your taco presentation by serving them on a vibrant platter, garnished with lime wedges and additional fresh cilantro. For an extra touch, consider serving alongside a mild salsa or creamy avocado slices to complement the flavors.