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Caribbean Pulled Chicken Tacos

When I think of slow cooker meals, I usually think of hot soups or hearty chili that I’ll start making once the weather gets cold. But who says you can’t use the crock pot to make some lighter summertime meals? This Caribbean pulled chicken recipe hits the mark nicely!

When I first saw this recipe, I knew I wanted to make it. The mango salsa is the right amount of sweetness and really brings this dish together. I also liked the fact that they were served in lettuce wraps, which really makes for a light meal. But I also go to thinking how with the spicy jalapenos, perfect spice combination, lime, and cilantro? You can’t fool me, these really are tacos in disguise! And if you know nothing else about me, know that I love me some tacos!

So check out the super easy recipe below and if you end up making it, call me, and I’ll be right over to help with leftovers! Or I guess you could just leave a comment letting me know what you thought!

Caribbean pulled chicken

Caribbean Pulled Chicken Tacos

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By: Lexi's Clean Kitchen
Prep Time
10 mins
Cook Time
3 hrs

Caribbean Pulled Chicken

  • 1-1/2 lbs boneless and skinless chicken
  • 1/2 cup diced canned tomatoes
  • 1 cup chicken broth
  • 1 bell pepper, diced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 jalapeno, minced
  • juice of 1 lime
  • 1/2 cup cup cilantro, chopped
  • 1/2 tsp ground ginger
  • 1 Tbsp cumin
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp all spice
  • 1 Tbsp paprika
  • 1/2 tsp coconut sugar

Mango Salsa

  • 3 mangos, diced
  • 1/3 cup red onion, diced
  • 1/3 cup cilantro, chopped
  • juice of 1/2 lime
  • salt and black pepper, to taste


  • 1 head of butter lettuce or lettuce leaves of choice
  • 1 avocado, sliced
  • any other add-ins you like



  1. Place all of the pulled chicken ingredients into your slow cooker. Mix to combine flavors, then cook on high for 3 hours.

  2. While it's cooking, prepare the mango salsa. In a bowl toss together all ingredients and set aside in the refrigerator until ready to use.

  3. When the chicken is done, shred with two forks and mix into the sauce. Let sit for 10 minutes, covered.

  4. Assemble lettuce wraps, top with mango salsa and other desired toppings, like avocado, tomato, cilantro, onion, and serve.

Recipe Notes


  1. I used a whole 15 oz. can of tomatoes with chilies.
  2. If you don’t have allspice, you can combine equal parts of cinnamon, nutmeg, and cloves as a substitute.
  3. I omitted the coconut sugar (mostly because I didn’t have any on hand, but also because I rarely use the sweetener that recipes call for).
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