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Cabarrus Magazine

Breaking Bread: Slow-Cooked Pulled Chicken Tacos

May 02, 2018 02:37PM ● By Jason Huddle

Breaking Bread: Slow-Cooked Pulled Chicken Tacos

Breaking Bread: Slow-Cooked Pulled Chicken Tacos

(5 Servings)



1 1/2 pounds boneless, skinless chicken thighs

1 bottle (8 ounces) Ortega Chipotle Taco Sauce

1/2 cup chicken stock

1/2 teaspoon salt

1/2 teaspoon pepper

1 package (10 shells) Ortega Good Grains White Corn with Chia Taco Shells, warmed

Taco toppings



In a medium pan, combine the chicken, taco sauce, chicken stock, salt and pepper, and cook on low, covered, approximately two hours or until internal temperature of the chicken reaches 165˚F. Remove the chicken from the pan and shred using two forks.


Turn the heat to medium-high and reduce the cooking liquid into a thick sauce, cooking three to five minutes and stirring occasionally. Remove from heat and combine the sauce with the shredded chicken. Serve in taco shells with desired taco toppings.

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