Pulled Chicken Tacos


Pulled Chicken Tacos

Yields 6-8 servings
Author Chef Tiffany Blackmon


  • 4 large boneless skinless chicken breast halves
  • 2 12-ounce cans red enchilada Sauce
  • 2 tablespoons taco seasoning recipe below
  • 1 teaspoon Kosher salt

Taco Seasoning Ingredients -Yields 1 1/2 cups

  • 6 tablespoons chili powder
  • 4 tablespoons cumin
  • 2 tablespoons paprika
  • 2 tablespoons chipotle powder
  • 4 teaspoons oregano
  • 4 teaspoons garlic powder
  • 4 teaspoons minced onion
  • 2 teaspoons coarse ground black pepper
  • 2 teaspoons Kosher salt
  • 1 teaspoon red pepper flakes
  • 1 teaspoon coriander


  • Place chicken breasts in crockpot.  Season with taco seasoning (recipe below) and salt; add enchilada sauce.  Cover and cook on low for 6-8 hours or until tender.  Remove and shred with a fork.  Serve with flour or corn tortillas and your favorite toppings.

Taco Mix Instructions

  • Combine ingredients in an air-tight container, close lid and shake.


Kitchen Tip 
~ 1, 1.25-ounce package of taco seasoning can be replaced for my special taco seasoning recipe (see above).  

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