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Easy Crockpot Apple Cider Pulled Chicken Tacos

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These Easy Crockpot Apple Cider Pulled Chicken Tacos are a set-it-and-forget-it meal that delivers serious flavor without any of the stress. The apple cider creates a light, tangy sauce that’s bright, cozy, and completely addictive.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs
  • 1 ½ cups apple cider (unfiltered preferred)
  • 1 medium yellow onion, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 chipotle pepper in adobo sauce, minced + 1 teaspoon adobo sauce (optional)
  • Salt and black pepper to taste
  • 2 bay leaves
  • Corn or flour tortillas for serving
  • For the Quick Pickled Onions (optional):
  • 1 small red onion, thinly sliced
  • ½ cup apple cider vinegar
  • ½ cup warm water
  • 1 tablespoon sugar
  • 1 teaspoon salt

Instructions

  1. Prep the aromatics. Slice your yellow onion into thin half-moons. Mince your four cloves of garlic. If you’re using the chipotle pepper, mince that too. Set everything aside.
  2. Layer the flavor base. Place the sliced onions and minced garlic in the bottom of your crockpot.
  3. Season the chicken. Pat the chicken thighs dry with a paper towel. In a small bowl, mix together the chili powder, cumin, smoked paprika, oregano, and a generous pinch of salt and pepper. Sprinkle this spice mix all over the chicken thighs, rubbing it in a little with your hands.
  4. Load the crockpot. Place the seasoned chicken thighs on top of the onions and garlic. Pour the apple cider around the chicken (not directly over it). Tuck the two bay leaves into the liquid. If you’re using the chipotle pepper and adobo sauce, add that now too.
  5. Cook low and slow. Put the lid on your crockpot and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken is ready when it’s fork-tender and shreds easily.
  6. Shred the chicken. Carefully remove the bay leaves and discard them. Using two forks, shred the chicken right in the crockpot.
  7. Finish the sauce. After shredding, let the chicken sit in the cooking liquid for 10-15 minutes. If the mixture looks too watery, turn the crockpot to HIGH and let it simmer uncovered for 15-20 minutes to reduce slightly.
  8. Warm the tortillas. While the chicken rests, warm your tortillas in a dry skillet over medium-high heat for about 30 seconds per side, until lightly charred and pliable. Alternatively, wrap in foil and warm in a 350°F oven for 10 minutes.
  9. Serve the shredded chicken on warm tortillas with desired toppings.

Notes

For extra flavor, sear the seasoned chicken thighs in a hot skillet with oil before adding to the crockpot. Don’t add more cider than called for; the chicken releases its own juices. Shred the chicken directly in the pot to keep flavor locked in. If the sauce is too sweet, add a squeeze of fresh lime juice or a splash of apple cider vinegar. Always remove bay leaves before serving. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: crockpot, slow cooker, apple cider, pulled chicken, tacos, fall, easy, weeknight dinner, game day

Find it online: https://cookdella.com/easy-crockpot-apple-cider-pulled-chicken-tacos/