Versatile slow-cooked pulled chicken that works for tacos, burrito bowls, burritos, and enchiladas. Make a big batch and use it all week.
Prep Time
10 min
Cook Time
240 min
Difficulty
Easy
Servings
8
🥗Ingredients
- 1.5kgChicken thighs (bone-in)
- 1cupChicken stock
- 1tbspCumin
- 1tbspSmoked paprika
- 1tspGarlic powder
- 1tspOnion powder
- 1tspChili powder
- 2wholeLime
- 2tspSalt
- 1tbspOlive oil
📝Instructions
- 1
Mix cumin, smoked paprika, garlic powder, onion powder, chili powder, and salt together.
- 2
Rub the spice mix all over the chicken thighs.
- 3
Place chicken in slow cooker and pour in stock.
- 4
Cook on low for 4 hours or high for 2.5 hours until falling off the bone.
- 5
Remove chicken and shred with two forks, discarding bones and skin.
- 6
Return shredded chicken to the cooking liquid and mix through. Add lime juice.
- 7
Use immediately or store in portions. Great for tacos, burrito bowls, burritos, enchiladas, salads, and nachos.
📊Nutrition per Serving
280
kcal Calories
32
g Protein
2
g Carbs
16
g Fat
1
g Fiber
1
g Sugar