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Slow Cooker Pulled Chicken Tacos

  • Prep Time: 10 minutes
  • Cook Time: 4-5 hours
  • Servings: 10
  • Course: Main Dish

Here’s a new take on classic pulled chicken tacos, with hints of sweet orange, tangy lime and savory soy sauce. There’s minimal chopping and prep work, so you can get out of the kitchen fast.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

If you're using a 3-8 quart round or oval slow cooker, use the regular size Reynolds Kitchens® Slow Cooker Liner and the recipe below as-is. If you're using a 1-3 quart round or oval slow cooker, use the small size Reynolds Kitchens® Slow Cooker Liner and use half of each ingredient.


For Regular Size Slow Cookers

  • 2 pounds boneless, skinless chicken thighs (or a mix of thighs and breast)
  • 1 cup onion, diced
  • 3/4 cup orange juice
  • 4 cloves of garlic, crushed
  • 2 limes, juiced
  • 1 jalapeño, halved (and seeded if you like it less spicy)
  • 2 teaspoon ground cumin
  • 1 tablespoon soy sauce
  • 1 teaspoon salt (divided)
  • 1/2 teaspoon crushed black pepper (divided)
  • Reynolds Kitchens® Slow Cooker Liners
  • 10 corn tortillas, warmed
  • Serving suggestions: diced red onion, chopped cilantro leaves, fresh lime juice

For Small Size Slow Cookers

  • Half each ingredient listed for regular size slow cookers


Step 1

LINE a 5-to 6-quart slow cooker with a Regular size Reynolds Kitchens® Slow Cooker Liner. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.


Step 2

TRIM any large pieces of fat from chicken thighs. Add chicken to lined slow cooker; sprinkle with half the salt and pepper. Add onion, garlic, jalapeño, orange juice, lime juice, soy sauce, cumin, and the remaining salt and pepper evenly over chicken.


Step 3

COVER and cook 2 to 3 hours on HIGH OR 4 to 5 hours on LOW, until chicken at least 165°F and the chicken shreds easily with a fork.


Step 4

CAREFULLY remove lid to allow steam to escape. Change slow cooker setting to Warm. Use a slotted spoon to transfer chicken from the slow cooker liner to a large bowl or cutting board. Shred into bite-size chunks. Ladle some juices onto to shredded chicken, if desired. Discard the remaining juices.


Step 5

Spoon shredded chicken back into lined slow cooker. Season with additional salt, pepper, and cumin, if desired.


Step 6

Serve directly from slow cooker liner using a wooden or plastic utensil to spoon chicken onto warm tortillas. Top with diced red onion, chopped cilantro, and a squeeze of fresh lime juice. Remove all food and cool slow cooker completely before removing liner from slow cooker. Do no lift or transport liner with food inside.


For fewer servings, use half of each ingredient and cook in a 2 ½ to 3-quart slow cooker lined with a Small size Reynolds Kitchens® Slow Cooker Liner.

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