Slow Cooker Pulled Chicken Tacos with Mango Salsa are perfect for busy weeknights. They are sweet, spicy, and absolutely delicious!
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You will be more than ready for Taco Tuesday with this recipe for Pulled Chicken Tacos with Mango Salsa!
This is a slow cooker recipe for shredded chicken cooked in traditional taco seasonings, but topped with a sweet and spicy Mango Lime Salsa.
It’s definitely not the same ole taco recipe!
Why This Recipe Works
This is a great weeknight meal. You can make the salsa ahead of time and store it in the refrigerator until needed. Then, toss the chicken and the taco seasoning into the slow cooker and set on low. Dinner is ready when you get home.
You can make a milder version of the mango salsa by omitting the peppers or serve these chicken tacos with traditional taco toppings instead. This makes the recipe more kid friendly, as well.
The recipe, as written, is gluten free. Simply serve it on gluten free taco shells or tortillas.
You can also enjoy the pulled chicken while following a low carb or keto diet. Serve with low carb tortillas and toppings such as cheese, lettuce, and sour cream.
How to Make Pulled Chicken Tacos
What You Need to Make This Recipe
To make the pulled chicken, you will need chicken breasts or tenders. The spices used to make the homemade taco seasoning are chili powder, paprika, cumin, oregano, garlic powder, onion powder, and salt.
Tip: while homemade is best, you can use a packet of taco seasoning instead.
If you are going to top these tacos with Mango Salsa, you will need mangos, limes, cilantro, and a jalapeno.
Prep!
The only prep work for this recipe is to trim any excess fat off of your pieces of chicken.
Create!
Add the chicken to the bottom of a slow cooker (or into an Instant Pot with a slow cooker function). Pour in the chicken stock.
Combine the chili powder, paprika, cumin, oregano, garlic powder, and onion powder. Mix and sprinkle onto the top of the chicken.
Cook on low for 4-6 hours, or until the chicken pulls apart easily. Shred with 2 forks.
You can make the Mango Salsa while the chicken is cooking and store it in the refrigerator, tightly covered, until needed. See this post for Spicy Mango Lime Salsa for the full recipe.
Present!
Making the tacos is so easy. Toss some of the seasoned shredded chicken into a soft tortilla or crunchy taco shell and top with the Mango Salsa.
Tips and Techniques
- You can use a store-bought packet of taco seasoning. Homemade is always best.
- To make this recipe more mild, you can make a pepper-free version of the Mango Salsa or top the chicken with traditional taco toppings. The recipe will be more kid-friendly, as well.
- To make this recipe gluten free, use gluten free tortillas or taco shells.
- To make this recipe low carb, omit the mango salsa and use low carb tortillas with traditional taco toppings like cheese, lettuce, and sour cream.
- Store leftovers in an air-tight container in the refrigerator. Use within 3 days.
FAQ’s
- What goes good with chicken tacos? You can serve these tacos with a side of refried beans, black beans, salad, or chips and White Queso Dip.
- What toppings go on tacos? If you’d rather serve these tacos without the Mango Salsa, other popular taco toppings include cheese, tomatoes, lettuce, salsa, sour cream, onions, cilantro, and pickled jalapenos.
More Chicken Dinner Recipes to Try
If you love Mexican inspired recipes, then these Chicken Tostadas are a must try! They are so fresh and delicious and the zippy cilantro lime sauce is addicting!
You might also like this low carb recipe for Chicken Fajita Bowls with Cauliflower Rice or this tried and true Easy Garlic Chicken recipe.
Love this Pulled Chicken Tacos recipe? Follow me on Pinterest, Instagram, and Facebook for more!
Pulled Chicken Tacos with Mango Salsa
Ingredients
Pulled Chicken Taco Seasoning
- 2 pounds boneless, skinless chicken
- 1/4 cup chicken stock * or water
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1 batch Mango Lime Salsa
Instructions
- Place the chicken into a slow cooker.
- Combine the chili powder, paprika, cumin, oregano, garlic powder, onion powder, and salt. Sprinkle over the chicken.
- Cook on low for 4-6 hours or until the chicken is cooked through and pulls apart easily. Shred the chicken with two forks.
- Place the shredded pulled chicken into a tortilla or crunchy taco shell and top with the Mango Salsa or serve as desired.
Notes
Tips and Techniques
- You can use a store-bought packet of taco seasoning. Homemade is always best.
- To make this recipe more mild, you can make a pepper-free version of the Mango Salsa or top the chicken with traditional taco toppings. The recipe will be more kid-friendly, as well.
- To make this recipe gluten free, use gluten free tortillas or taco shells.
- To make this recipe low carb, omit the mango salsa and use low carb tortillas with traditional taco toppings like cheese, lettuce, and sour cream.
- Store leftovers in an air-tight container in the refrigerator. Use within 3 days.
Nutrition
This recipe was originally published August 13, 2016. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in March 2020.
