Pulled Chicken Taco Recipe

Prepare the Chicken

In a large bowl, combine the garlic powder, onion powder, smoked paprika, cumin, salt, and black pepper. Rub the spice mixture all over the chicken thighs.

Sear the Chicken

In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken thighs and sear for about 4-5 minutes on each side until browned. This step is optional but adds extra flavor.

Slow Cook the Chicken

Transfer the seared chicken thighs to a slow cooker. Pour in the chicken broth. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and easily shredded.

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 mix it with some of the juices.

Make the Slaw

In a large bowl, combine the shredded cabbage and grated carrot.

Prepare the Dressing

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.

Combine Slaw and Dressing

Pour the dressing over the cabbage and carrot mixture. Toss well to combine and coat all the vegetables evenly. Refrigerate for at least 30 minutes to allow the flavors to meld.

Warm the Tortillas

In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.

Build the Tacos

On each tortilla, add a generous portion of pulled chicken, followed by shredded Cheddar Jack cheese, a handful of creamy slaw, and top with pickled jalapenos. Drizzle with balsamic glaze to taste.

Serve

Serve the tacos immediately while warm, pairing with your favorite sides or salsa.