Tender Pulled Chicken Tacos Recipe: A Weeknight Favorite (Print Version)

Whip up these easy Pulled Chicken Tacos. Tender, flavorful chicken simmered in spices, perfect for quick weeknight dinners. My family's go-to taco night.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican-Inspired
Dietary: Gluten-Free (with corn tortillas)

# Ingredients:

→ Hearty Base

01 - 1.5 lbs boneless, skinless chicken breasts
02 - 2 cups chicken broth
03 - 1 medium yellow onion, roughly chopped
04 - 4 cloves garlic, minced

→ Flavorful Seasonings

05 - 2 tbsp chili powder
06 - 1 tbsp ground cumin
07 - 1 tsp smoked paprika
08 - 1 tsp dried oregano
09 - 1 tsp salt (or to taste)
10 - 0.5 tsp black pepper (or to taste)

→ Fresh Toppings

11 - 1 fresh lime, juiced
12 - 1/4 cup fresh cilantro, chopped
13 - 1/4 cup cotija cheese, crumbled
14 - 1/4 red onion, thinly sliced

→ Taco Night Essentials

15 - 12 small corn or flour tortillas
16 - Optional: sour cream, avocado slices, salsa

# Instructions:

01 - First off, let’s get our chicken sorted. Place your boneless, skinless chicken breasts in a large pot or Dutch oven. I usually give them a quick rinse, just out of habit, then pat them dry. Pour in enough chicken broth to mostly cover the chicken; this is where all that delicious flavor infusion begins for our Pulled Chicken Tacos. Don't worry if they're not completely submerged, we'll be simmering them.
02 - Now, for the aromatics! Roughly chop your onion – no need for fancy knife skills here, honestly. Mince your garlic; I usually smash it first to make peeling easier, then chop away. Add both the onion and garlic to the pot with the chicken and broth. You’ll already start to smell that wonderful base forming. This step is key for deeply flavorful Pulled Chicken Tacos.
03 - Time for the magic spices! Sprinkle in the chili powder, cumin, smoked paprika, dried oregano, and a good pinch of salt and black pepper. Stir everything gently to make sure the spices are distributed. I sometimes get a little heavy-handed with the paprika, but honestly, it just adds more smoky goodness to these Pulled Chicken Tacos. Don't be shy with the seasonings!
04 - Bring the pot to a boil over medium-high heat, then immediately reduce the heat to low, cover, and let it simmer. This is where the chicken gets incredibly tender. I usually set a timer for about 20-25 minutes, or until the chicken is easily shreddable with two forks. The kitchen will smell amazing; it’s a promise of delicious Pulled Chicken Tacos to come.
05 - Once the chicken is cooked through and super tender, carefully remove it from the pot and place it on a cutting board or in a large bowl. Reserve that flavorful broth! Now, the fun part: shredding. You can use two forks, or if you’re feeling fancy (or lazy, like me sometimes), pop it into a stand mixer with the paddle attachment for 30 seconds. It works wonders for these Pulled Chicken Tacos!
06 - Return the shredded chicken to the pot with a few ladles of the reserved cooking liquid. You want it moist, but not swimming. Stir in a squeeze of fresh lime juice. Taste it! Adjust seasonings if needed – maybe a little more salt, or another dash of chili powder? This is your moment to make these Pulled Chicken Tacos perfect for your palate.

# Notes:

01 - Don't overcook the chicken; it gets dry! Keep an eye on it for truly tender Pulled Chicken Tacos.
02 - Store leftover chicken filling separately from fresh toppings for best results. It lasts 3-4 days in the fridge.
03 - Chicken thighs are a fantastic substitute for breasts if you want even juicier, more forgiving Pulled Chicken Tacos.
04 - A little extra lime juice at the end brightens up all the flavors beautifully, especially for these Pulled Chicken Tacos.

# Tools You'll Need:

01 - Large pot or Dutch oven
02 - cutting board
03 - knife
04 - measuring spoons
05 - stand mixer (optional)
06 - serving tongs

# Nutrition Facts (Per Serving):

Calories: 350-450
Total Fat: 15-25g
Total Carbohydrate: 20-30g
Protein: 30-40g

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