Pulled chicken thigh tacos
These pulled chicken thigh tacos are a healthy, delicious alternative for Taco Tuesdays. Use a slow cooker to make the chicken tender. When you are ready for dinner, simply assemble with guacamole and your favorite taco toppings.
Servings: 4 large tacos
Add the chicken thighs to a slow cooker, skin side up
Combine the spices in a bowl, and sprinkle over the chicken
Cook on "low" setting for 6-8 hours
Remove chicken from the slow cooker, and remove bones and skin. Use a fork or knife to pull the meat apart.
Assemble on tortillas with your favorite taco toppings
This dish requires some planning, as you have to start the slow cooker hours before you eat, but in return you don't have to worry about spending the afternoon in the kitchen!
Use your favorite toppings.
I used my favorite guacamole, green peppers, green chilies, mixed leafy greens and red onion. Other great options are black beans, tomatoes, salsa, sweet corn, olives and jalapenos.
Change the spices!
The suggested spice blend is mild and very tasty. You could always use a taco or fajita spice packet, or you could replace or remove one of the spices if you prefer. Feel free to add more chili powder, or stir some hot sauce or chili sauce into the pulled chicken thighs if you prefer more heat.