Spicy Pulled Chicken Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Juicy shredded chicken tossed in a smoky chipotle sauce, served in warm corn tortillas with a refreshing cilantro lime slaw. This Mexican-inspired pork recipe, ready in about 375 minutes, pairs boneless skinless chicken thighs, chipotle peppers in adobo, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs boneless skinless chicken thighs
• 2 peppers, minced chipotle peppers in adobo
• 1 cup chicken broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 12 small corn tortillas
• 3 cups shredded green cabbage
• 1/2 cup chopped fresh cilantro
• 3 tbsp lime juice
• 1 tbsp honey
• 1/4 cup mayonnaise

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Instructions

1. Step 1: Combine 2 lbs boneless skinless chicken thighs, 2 minced chipotle peppers in adobo, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and 1 cup chicken broth in a slow cooker.
2. Step 2: Cook on low for 6 hours or until the chicken is tender and easily shredded.
3. Step 3: While the chicken cooks, whisk together 1/4 cup mayonnaise, 3 tbsp lime juice, 1 tbsp honey, and 1/2 cup chopped fresh cilantro. Toss in 3 cups shredded green cabbage until evenly coated to make the slaw.
4. Step 4: When the chicken is done, use two forks to pull it apart into shreds, mixing well with the cooking juices.
5. Step 5: Warm 12 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
6. Step 6: Assemble tacos by spooning a generous portion of pulled chicken onto each tortilla and topping with a heap of cilantro lime slaw. Serve immediately.