Pulled Chicken Recipe
Three corn tortillas or lettuce cups served with pico de gallo, queso fresco, sour cream, and lettuce | Add guacamole for $3.00
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Ingredients
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Main Ingredients
Toppings
Method
Preparing the Chicken
- 1
Cook the Chicken
Place the chicken breasts in a slow cooker. Add salt, pepper, and any additional spices you desire. Cover and cook on low for 4-6 hours or until the chicken is tender and easily shredded.
- 2
Shred the Chicken
Once cooked, remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
Assembling the Dish
- 3
Warm the Tortillas or Prepare Lettuce Cups
If using corn tortillas, warm them in a skillet over medium heat for about 30 seconds on each side, until pliable. If using lettuce cups, wash and dry the leaves.
- 4
Build the Tacos
Place shredded chicken into each tortilla or lettuce cup. Top with pico de gallo, crumbled queso fresco, a dollop of sour cream, and shredded lettuce.
- 5
Add Guacamole (Optional)
If desired, add a spoonful of guacamole on top of each taco or lettuce cup.