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Easy Slow Cooker Pulled Chicken Tacos with Lime Crema

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These Easy Slow Cooker Pulled Chicken Tacos with Lime Crema are the ultimate hands-off dinner. The chicken shreds like butter, the crema cuts through the richness with bright citrus tang, and the whole thing comes together with maybe ten minutes of actual hands-on work.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts (about 4 medium)
  • 1½ cups salsa (medium-heat, such as Herdez salsa casera)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup low-sodium chicken broth
  • ½ cup sour cream (full-fat)
  • 2 tablespoons fresh lime juice (about 1 large lime)
  • 1 teaspoon lime zest
  • ¼ teaspoon garlic powder
  • Pinch of salt
  • 12 to 16 small corn or flour tortillas, warmed
  • Toppings: shredded cabbage or lettuce, diced tomatoes, sliced avocado, fresh cilantro, crumbled cotija cheese, pickled jalapeños, hot sauce

Instructions

  1. In a small bowl, combine chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Sprinkle the spice mixture evenly over both sides of the chicken breasts and rub it in.
  2. Place the seasoned chicken breasts in the bottom of a 5- to 6-quart slow cooker. Pour the salsa and chicken broth over the top. Do not stir.
  3. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken shreds easily with a fork and registers 165°F internally.
  4. Using two forks, shred the chicken directly in the slow cooker. Stir the shredded chicken into the cooking liquid and let it sit for 5 minutes to absorb the flavors.
  5. In a small bowl, whisk together sour cream, lime juice, lime zest, garlic powder, and salt. Taste and adjust. Cover and refrigerate until ready to serve.
  6. Heat a dry skillet over medium-high heat. Warm each tortilla for about 30 seconds per side until slightly charred and pliable. Stack in a clean kitchen towel to keep warm.
  7. Assemble the tacos: spoon shredded chicken onto each warm tortilla, drizzle with lime crema, and add desired toppings.

Notes

Don’t open the lid during cooking. Shred the chicken while warm for best texture. If using chicken thighs, trim excess fat to avoid greasiness. The lime crema can be made up to 2 days ahead.

Nutrition

Keywords: slow cooker pulled chicken tacos, lime crema, easy chicken tacos, weeknight dinner, meal prep, gluten-free

Find it online: https://bakebelle.com/easy-slow-cooker-pulled-chicken-tacos-with-lime-crema/