Spicy Pulled Chicken Taco Bowl with Homemade Pink Pickled Onions
Spicy Pulled Chicken Taco Bowl with Homemade Pink Pickled Onions. This is a healthy Mexican chicken recipe to make in the slow cooker. This recipe was developed when I was at university and was not getting home until after 9pm. By 9pm, I found that I was too tired to cook. When chicken is put in a slow cooker in the morning, it comes out really tender and can be pulled with two forks into shreds by dinner time.
The Recipe
Other than the time it takes in the slow cooker, this recipe is a really quick dinner to prepare. The ingredients are put in the slow cooker which takes less than five minutes and all the work is done. By dinner time, all you need to do is make the taco bowl and fill it with the spicy chicken filling. It is also a great recipe to cook overnight and take to work for lunch. If taking to lunch, serve with rice, salad or fill a wrap with the spicy chicken.
TIPS
- Chicken thighs will remain more tender, but breasts should not dry out if you cook for slightly less time.
- This recipe can be made without a slow cooker. Simply add a drizzle of oil to a saute pan, add the spices, chicken and the tinned tomatoes and simmer the sauce ingredients for 20-30 minutes. Remove the chicken and either shred with two forks or slice into chunks.
- The smoked salt in this recipe is by Maldon and is available at Amazon. Smoked salt is a great ingredient and I always have a packet in the cupboard, however, it is not essential.
- Add peppers, onions or any other vegetable to the slow cooker for extra flavour.
- Make it spicier by adding a chopped red or green chilli to the slow cooker.
- This recipe is gluten free if you use gluten free tortilla wraps.
More Recipes to Try:
- Mexican Pulled Chicken Tacos
- Mexican Chicken Burrito
- Dr Pepper Ribs
- Coconut Prawn Tacos with Scotch Bonnet Mango Salsa
- Steak Nachos with Chilli Cheese Sauce and Charred Tomato Chilli Salsa
- Pulled Pork Tacos
Get in Touch
Get in touch with any queries at kerry@documentingmydinner.com or over on Instagram.
Spicy Chicken Taco Bowl
Ingredients
- 2 Chicken breasts or 4 chicken thighs
- 1 Teaspoon each of cumin, ground coriander, smoked paprika, chilli flakes, black pepper, smoked salt, cayenne pepper and oregano.
- 1 Teaspoon of Tabasco Or any other hot sauce
- 1 Tin of chopped tomatoes
- 1/2 Red onion finely sliced
- 50 ml White wine vinegar
- 1 tablespoon Caster sugar
- 2 Tortilla wraps
- Cheese, sour cream and jalapeños, to serve
- Sunflower oil
Instructions
- Place the chicken, spices, tabasco and chopped tomatoes in a slow cooker and put on the slow setting for up to 8 hours for the chicken thighs or 4 hours for the chicken breasts.
- In the meantime, make the pink pickled onions. Simply pour the vinegar and sugar over the onions, cover and leave to pickle for as long as you can.
- When the chicken is ready, heat the oven to 200C. Use an oil spray or brush the tortillas with oil. Tip an ovenproof bowl upside down and shape the tortilla round it to make a bowl shape. Place in the oven for around 15 minutes until crisp.
- Fill the bowl with the chicken and top with the sour cream, some grated cheese, jalapeños and the homemade pink pickled onions.
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