Juicy Chicken Pull Apart Tacos

If there’s one recipe I’ll never get tired of making (or eating), it’s TACOS! But not just any tacos. I’m talking about juicy, flavorful pull apart chicken tacos that are perfect for Taco Tuesday or a cozy weeknight dinner.

Here on Cooking With Destiny, I’m all about quick, flavorful meals that feel special without keeping you in the kitchen all night. These pull apart chicken tacos are one of my absolute favorites. They are tender, seasoned chicken with just the right amount of spice, wrapped in warm tortillas, and topped with all the goodies.

Trust me, this is one of my most viral recipes, once you try them, you’ll be making them on repeat! 

Ingredients

Boneless, skinless chicken breasts (or thighs) – Chicken breasts are lean and cook quickly, while thighs stay extra juicy and tender. Both work great, so use what you love.

Green and red bell peppers – Bell Peppers add a natural sweetness and help to balance out the smoky spices in the chicken. It’s the perfect flavor contrast and also beautiful in color.

Purple onion – Purple onions have a slightly spicier kick compared to white or yellow onions but, you can use whatever you prefer.

Chicken Bouillon – Boosts that rich, chicken flavor in the sauce. It’s my secret Ingredient!

Crushed Tomatoes – Helps create a saucy base for the chicken to simmer in.

Chicken Broth –  Keeps the chicken moist while it cooks.

Garlic & herb seasoning – Adds a savory, base with a hint of herbs.

Cajun seasoning – Brings bold, zesty flavor with a little kick.

Paprika – Adds a touch of smokiness and that gorgeous red color to your chicken filling.

Onion powder – Boosts the savory flavor and balances the spices.

Garlic powder – Doubles down on garlicky goodness for a rich taste.

Adobo seasoning – This is one of my favorite seasonings. It brings a smoky and slightly tangy flavor that makes the chicken taste restaurant quality.

Olive oil (for sautéing) – Used to cook down onions, garlic, and spices so they release their full flavor before adding the chicken

How To Make Chicken Pull Apart Tacos

1. Cook and Shred Chicken

In a large pot, add chicken breasts and cover with 3 cups of water (or enough to fully submerge). Season with chicken bouillon, garlic and herb seasoning, and white pepper.

Boil for about 15 minutes or until the internal temperature reaches 165°F.  Remove from heat, let cool slightly, then shred the chicken using two forks. Set aside.

2. Saute Veggies

In a large skillet, heat a drizzle of olive oil. Add sliced bell peppers and purple onion. Sauté for 6–8 minutes until softened.

3. Make the Chicken Filling

Add shredded chicken and crushed tomatoes to the skillet with the sautéed veggies. Pour in chicken broth or water.

Mix in Cajun seasoning, paprika, onion powder, garlic powder, and adobo seasoning. Let simmer for 6–7 minutes, stirring occasionally.

4. Assemble the Tacos

Lightly dip each flour tortilla in the tomato sauce from the skillet for extra flavor. In a clean skillet, place the tortilla and add mozzarella cheese, the chicken mixture, diced red onion, and cilantro.

Fold the tortilla and cook each side for 1–2 minutes until crispy and golden. Let cool slightly on a paper towel or cooling rack.

5. Make the Dip

 In a small bowl, mix sour cream, salsa, and taco seasoning until smooth.

6. Serve and Enjoy

 Plate the tacos warm with a side of the creamy mild taco sauce. Garnish with extra cilantro or red onion if desired. 

Storage and Reheating

How to Store

1. Refrigerator

– Store leftover shredded chicken in an airtight container in the fridge for up to 3–4 days.
– Keep the tortillas, toppings (lettuce, cheese, salsa, avocado, etc.), and sauces separate to prevent sogginess.

– If your tacos are already assembled, wrap them individually in foil or place them in an airtight container with parchment paper between layers.

2. Freezer

– The shredded chicken freezes very well and can be stored in freezer-safe bags or containers for up to 2–3 months.
– Remove as much air as possible to prevent freezer burn.
– Tortillas and toppings like cheese can also be frozen, but avoid freezing toppings with high water content like lettuce, tomatoes, or sour cream.

Tips for Reheating

In The Oven:

1. Preheat oven to 350°F (175°C).
2. Place tacos or chicken in a baking dish.
3. Cover with foil to prevent drying out.
4. Heat for 10–15 minutes, or until hot.

On the Stovetop:

1. Add shredded chicken to a skillet over medium heat.
2. Add a splash of chicken broth, taco sauce, or water to keep it moist.
3. Heat for 4–6 minutes, stirring occasionally until warmed through.
4. Warm tortillas on a dry skillet, griddle, or over an open flame for a few seconds per side

In the Microwave:

1. Place chicken in a microwave-safe dish.
2. Cover with a damp paper towel and heat for 1–2 minutes, stirring halfway.
3. Microwave tortillas for 10–15 seconds, wrapped in a damp paper towel or tortilla warmer.