Print

Flavorful Crockpot Pulled Chicken Tacos with Mango Slaw

crockpot pulled chicken tacos - featured image
Print Recipe

A simple and delicious slow-cooked pulled chicken taco recipe paired with a fresh, tangy mango slaw. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs
  • 1 cup salsa verde
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • Juice of 1 lime
  • 1 ripe mango, peeled and julienned
  • 2 cups shredded green cabbage
  • 1/2 red bell pepper, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 1 small jalapeño, seeded and finely diced (optional)
  • Salt to taste
  • 8 small corn or flour tortillas
  • Optional: avocado slices, sour cream, or crumbled queso fresco

Instructions

  1. In a large bowl, combine chicken thighs with salsa verde, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Massage spices into chicken until well coated (about 5 minutes).
  2. Transfer seasoned chicken to crockpot and spread evenly. Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender and shreds easily.
  3. While chicken cooks, combine mango, shredded cabbage, red bell pepper, cilantro, lime juice, honey, jalapeño (if using), and a pinch of salt in a medium bowl. Toss well and chill in fridge for at least 30 minutes.
  4. Remove chicken from crockpot and shred using two forks. Pour remaining juices over shredded chicken and squeeze fresh lime juice on top.
  5. Warm tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap in foil and warm in a 350°F oven for 10 minutes.
  6. Assemble tacos by piling pulled chicken onto tortillas, topping with mango slaw, and adding optional avocado, sour cream, or queso fresco. Serve immediately.

Notes

Use chicken thighs for juicier results. Massage spices well into chicken before slow cooking. Mango slaw can be prepared ahead and chilled. If chicken isn’t shredding easily, cook longer. For gluten-free, use corn tortillas. Optional jalapeño adds heat to slaw. Leftover chicken and slaw store separately in fridge up to 3 days. Reheat chicken gently with water or broth to keep moist.

Nutrition

Keywords: pulled chicken tacos, crockpot chicken, mango slaw, slow cooker tacos, easy taco recipe, gluten-free tacos, healthy tacos

Find it online: https://recipebelle.com/flavorful-crockpot-pulled-chicken-tacos-with-mango-slaw-recipe-easy-and-perfect-for-taco-night/