Spicy Pulled Chicken Tacos with Zesty Salsa



  • 2 large boneless, skinless chicken breasts (~400g)
  • 1 cup chicken stock
  • 1 x 400g can cherry tomatoes
  • 2 cloves garlic, crushed
  • 1 tsp ground cumin
  • 2 tsp ground paprika
  • 1 tsp ground coriander
  • 1 red chilli, finely chopped
  • 1 lime, juiced
  • 1 tbsp worcestershire sauce
  • Salt and pepper, to season


  • ½ pineapple, diced
  • 1 red capsicum, diced
  • 1/2 red onion, diced
  • 1 punnet cherry tomatoes, diced
  • ¼ bunch coriander, chopped

Coriander lime sauce:

  • 1 cup plain natural yoghurt
  • ½ lime, juiced
  • 1 tbsp white wine vinegar
  • 1 tsp sriracha sauce
  • ¼ cup coriander, chopped

For serving:

  • Lime
  • Avocado
  • Tortillas


  1. In your slow cooker, combine the chicken, diced tomatoes, chicken broth, garlic, cumin, paprika, coriander, chilli, lime juice and worcestershire sauce. Season generally with salt and pepper. Stir well to ensure all the chicken is coated. Cook and cover on low for 6 hours, or high for 3 – 4 hours, until chicken is cooked through. When chicken is done cooking, shred the chicken using 2 forks in the slow cooker. Stir the shredded chicken around in juices.
  2. To make the salsa, add all the ingredients to a small bowl and mix to combine. Season with salt and pepper.
  3. To make the sauce, add all the ingredients to a small bowl and mix until combined. Season with pepper.
  4. Build tacos by adding shredded chicken and topping with salsa, yoghurt sauce and some smashed avocado. Enjoy with a squeeze of lime over the top.


  • Note: option to replace chicken in this recipe with pork, lamb or tofu
  • For more delicious dinner ideas, click here.
  • This recipe was created in partnership with Aussie Pineapples