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Best Slow Cooked Pulled Chicken Street Tacos

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My hubby FLIPPED. OUT. over these, and he used to live in California and has had the best! So I was THRILLED at how much he loved my very Best Slow Cooked Pulled Chicken Street Tacos! Plan ahead, but most of the work is done right in the slow cooker! But you’re going to LOVE these, too!



Honestly, I do think that these were the best I’ve ever made yet! We had a whole chicken in the freezer that was begging to be turned into something delicious, and I happened to be craving tacos! We hadn’t had them in about forever, so tacos it was set to be!





I started with my own basic taco seasoning mix, making just a few adjustments since this whole, wonderful mess was going into the ol’ crock pot!




I butterflied the chicken, then cut it straight in half to fit into the crock. I also removed the skin and excess fat, too, so that when it cooked, it wouldn’t be greasy. 

Then coated all sides with my taco seasoning and placed it into the vessel. 




Next, I poured the seasoned liquid mixture over the top and around….





…and finished it up by adding some chopped onion, and a sprinkling of crushed red pepper flakes!



I then cooked it on High, turning once during cooking, until it was fall off the bone tender!!





I removed him to a baking sheet to shred, and it was all I could do not to just eat massive chunks of it right then and there! 

Now, even though I used a whole chicken, if you want to, you can certainly use boneless skinless chicken breasts instead. 

But there’s just something better about chicken, (and most meats!), when they’re cooked on the bone! The meat is just so much better and more flavorful! 




The meat then went back into the crock, and was given a good stir to fully coat. 

I then placed the lid back on, and cooked it for another 30 minutes to incorporate the flavors throughout the meat, but my sauce didn’t thicken as it usually does when made in a frying pan.

So, I then poured everything into a small stock pot, brought it to a boil, and low-boiled it for another 30 minutes. And then it was perfect!!

So, don’t bother trying to do the last 30 minutes in the crock pot. Once you add the meat back in and give it a stir, then pour it into something large enough that you can cook it in right on the stovetop.  It will cook down and thicken beautifully!



Then it was just a matter of assembling! I wanted the flour tortillas to be nice and soft this time, so they were placed between 2 sheets of damp paper towels and zapped in the microwave. Done.




They were then filled with hearty spoonfuls of the saucy, spicy chicken, plus nice handfuls of shredded cheese….





….and topped with lots of shredded lettuce, chopped tomato, and a little more cheese to make them pretty! 




I lastly drizzled them with a simple, chipotle-key lime sour cream sauce.

Don’t they look DELICIOUS?!!





That extra douse of sauce up front was going to be my first bite for sure!!





These were a little messy, as I tend to overfill them every. single. time, but that’s just part of the fun of it!





Like I always say, “If you aren’t wearin’ part of it, you didn’t really eat!!” 




Man, oh man. These were truly wonderful!! I was afraid that I had made way too much though, and was probably going to have to freeze some….

….but, HA!!!

That was NOT to even be the case!! My hubby died over these and we had no trouble plowing through them in plenty of time!

I kept ours simple, to let the flavors of the meat fully shine, but you can add any extra toppings that you like on your tacos! Just make them how YOU like them. 


These Best Slow Cooker Pulled Chicken Street Tacos really were the BOMB, and I can’t wait for you to make a batch soon, too! 

Hope you all enjoy as much as we did!! Take care! 




Best Slow Cooked Pulled Chicken Street Tacos

Best Slow Cooked Pulled Chicken Street Tacos


  • 1 whole (7 - 8 lb.) chicken, halved, skin, fat and innards removed
  • tortilla or taco shells
  • shredded cheese and lettuce
  • chopped tomatoes
  • guacamole
  • chipotle sour cream sauce (below)

Seasoning Mix:

  • 4 Tbl. flour
  • 4 Tbl. cornstarch
  • 4 tsp. EACH: chili powder, sweet smoked paprika, garlic powder, and cumin
  • 2 tsp. seasoning salt
  • 2 tsp. onion powder
  • 1 tsp. regular table salt
  • 1 tsp. cayenne
  • 1 tsp. chipotle powder
  • 1/2 tsp. sugar

Whisk Together: 

  • 1 Tbl. Superior Touch Better Than Bouillon Chicken Base dissolved in 1/2 cup hot water
  • 3 cups chicken broth
  • 1 Tbl. taco sauce 
  • 1/2 - 1 tsp. sriracha, or even more for extra hot

Sprinkle With:

  • 1/2 of a small onion, finely chopped
  • 1/2 tsp. crushed red pepper flakes

Chipotle Sour Cream Sauce:

  • 1 cup thick sour cream such as Daisy
  • 1 tsp. chipotles in adobo sauce (*see tip), add more for spicier / less for mild
  • 1/2 - 1 tsp. bottled key lime juice, or to taste
  • light sprinkling each of salt and pepper to taste


In small bowl, whisk together Chipotle Sour Cream Sauce ingredients, cover, chill. (*Tip: I always add a can of chipotles in adobo sauce into a mini chopper and puree them with the sauce. Then add the mixture to a small freezer baggie and freeze. When you need some, just break off a piece.) 

In medium-sized bowl or jar with a lid, add Seasoning Mix ingredients, whisk or shake to mix completely.

Cut chicken in half, (lengthways, crossways or into pieces), remove skin and fat, and place into large oval crock pot/slow cooker bone sides up. Sprinkle with a little less than half of Seasoning Mix, turn over and sprinkle meaty sides with rest. 

Whisk together wet ingredients, pour over chicken. Sprinkle with finely chopped onion and crushed red pepper flakes.

Place on lid and cook on HIGH for about 5 - 6 hours until meat is done and easily pulls away from the bone, *turning meat over and nestling down into broth halfway through cooking time. 

Remove chicken halves to a baking sheet, remove bones, and pull chicken with 2 forks. (*Check through the meat with your fingers to make there aren't any small bones left behind.) Place chicken meat back into cooker and stir.

Now. There is ONE last step! Pour everything into a small stock pot or very large saucepan, bring to a boil, turn down heat until it's just at a steady low boil, and cook 30 more minutes, stirring every so often, to thicken sauce. This also incorporates the sauce into the chicken pieces. Don't skip this step, nor try to just finish cooking it in the crock pot. It doesn't work.

To Assemble: With tongs, pile pulled chicken into warmed tortillas or taco shells. Top with lettuce, tomato, cheese, guacamole and Chipotle Sour Cream Sauce. Serve with extra hot sauce or taco sauce for those who want a little extra heat. And enjoy!


5 - 6 boneless skinless chicken breasts can be subbed for the whole chicken if you prefer.



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Tuesday 19th of February 2019

What size tortillas did you use? They look huge! I'm used to the tiny ones they double here in California street taco meals, but they never hold much. These look delicious. I may just try the chicken in the electric pressure cooker using bone in thighs for ease, it's just us two, but then the hubs can eat a ton.of.tacos! Thanks!


Tuesday 19th of February 2019

Hello, Catherine! :) We used what was available at our store, and the package said "flour taco tortillas". They are made by "Mission" and they measured 8" across. (*They are a decent size, and in between a "fajita size", which is much smaller, and a "burrito size" which is MAMMOTH sized! Perfect for tacos in our opinion! Not too big, not too small.

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