Gluten-Free Slow Cooker Pulled Chicken Tacos
  • 15 MIN PREP
  • 4 HOURS 30 MIN TOTAL
  • 4 SERVINGS

paleo slow cooker pulled chicken tacos

Make easy pulled gluten-free chicken tacos with this set-it-and-forget-it recipe that’s perfect for a weekend treat!

Ingredients:

  • 1 whole chicken
  • 3 tablespoons extra virgin olive oil
  • Salt to taste
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 2 tablespoons cajun seasoning
  • 2 fresh lemons, cut in half
  • 1 small onion, sliced
  • 1 red bell pepper, sliced
  • 2 plum tomatoes, diced
  • 1 cup chicken broth
  • 1 package Mikey’s Gluten-Free Cassava Tortillas
  • ¼ cup fresh basil, chopped

Instructions:

  1. Heat oven to 275 F.
  2. Rub chicken all over with oil, salt, chili powder, garlic powder and cajun seasoning. 
  3. Place chicken in a large roasting pan. Tuck lemon halves, onion, peppers and tomatoes around the chicken in the bottom of the pan. Pour in broth.
  4. Roast for 3-4 hours until a meat thermometer inserted into the thickest part of the part of the thigh reads 165 F.
  5. Allow chicken to rest for 10-15 minutes. 
  6. Meanwhile, heat tortillas in the microwave or skillet according to the directions on the package.
  7. Pull meat from bones and shred.
  8. Fill tacos with chicken, onions, peppers and tomato. Top with fresh basil and serve.

NUTRITION FACTS

  • Calories

    518
  • Carbs

    34 G
  • Sugar

    8 G
  • Fat

    31 G
  • Sat Fat

    7 G
  • Protein

    25 G