Shredded Chicken Tacos Recipe

Shredded Chicken Tacos recipe is a flavorful, juicy, and easy-to-make dish that’s perfect for taco nights, meal prep, or a quick and delicious dinner. Tender shredded chicken is simmered in a rich, seasoned sauce and tucked into warm tortillas with all your favorite toppings. Whether you prefer soft tacos or crunchy shells, this recipe delivers bold, authentic Mexican flavors in every bite.

With its juicy filling and customizable toppings, these tacos are perfect for any occasion. The chicken can be made in a slow cooker, stovetop, or Instant Pot, making it versatile and convenient. Whether you’re serving it for a casual weeknight meal or a taco bar for a party, this Shredded Chicken Tacos recipe is sure to be a hit!

Kitchen Equipment Needed

• Large skillet or saucepan
• Slow cooker or Instant Pot (optional)
• Mixing bowls
• Measuring cups and spoons
• Forks (for shredding)

Ingredients Overview

• Chicken Breast or Thighs: Tender and juicy when shredded.
• Tomato Sauce & Chicken Broth: Creates a flavorful, saucy base.
• Mexican Spices**:** A blend of cumin, chili powder, and smoked paprika adds warmth.

Ingredients

For the Shredded Chicken

• 2 lbs boneless, skinless chicken breasts (or thighs)
• 1 cup chicken broth
• 1/2 cup tomato sauce (or salsa)
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lime juice

For Serving

• 8 small corn or flour tortillas
• 1/2 cup chopped cilantro
• 1/2 cup diced red onion
• 1/2 cup crumbled queso fresco or shredded cheese
• 1 avocado, sliced
• Lime wedges

Directions

Step 1: Cook the Chicken

Stovetop Method:

1. Heat olive oil in a large skillet over medium heat.
2. Add chicken, season with salt, pepper, and spices, and sear for 2 minutes per side.
3. Pour in chicken broth and tomato sauce, then cover and simmer for 20-25 minutes until chicken is tender.

Slow Cooker Method:

1. Place chicken in the slow cooker and sprinkle with seasonings.
2. Add chicken broth and tomato sauce, then cook on low for 6 hours or high for 3-4 hours.

Instant Pot Method:

1. Place chicken, broth, tomato sauce, and spices in the Instant Pot.
2. Cook on high pressure for 12 minutes, then do a natural release for 5 minutes.

Step 2: Shred the Chicken

1. Remove the cooked chicken and shred it using two forks.
2. Return shredded chicken to the sauce and stir in lime juice.

Step 3: Assemble the Tacos

1. Warm tortillas in a dry skillet or microwave.
2. Fill each tortilla with shredded chicken, then top with cilantro, red onion, cheese, and avocado.
3. Serve with lime wedges for an extra zesty kick!

Prep Time

10 minutes

Cook Time

25 minutes (stovetop) / 3-6 hours (slow cooker) / 12 minutes (Instant Pot)

Total Time

35 minutes – 6 hours

Nutrition (per taco, ~8 servings)

• Calories: ~250
• Fat: ~10g
• Carbohydrates: ~20g
• Protein: ~20g

Expert Tips

• For Extra Flavor: Let the chicken sit in the sauce for at least 10 minutes after shredding.
• Crispy Chicken Option: After shredding, broil the chicken on a baking sheet for 5 minutes for crispy edges.
• Make It Spicy: Add diced jalapeños or a teaspoon of chipotle powder.

FAQs

Can I make this ahead of time?
Yes! Store shredded chicken in an airtight container in the fridge for up to 4 days.

Can I freeze shredded chicken?
Yes! Freeze in portions for up to 3 months. Thaw in the fridge before reheating.

What tortillas work best?
Corn tortillas for an authentic taste, or flour tortillas for a softer option.

Storing & Freezing

• Storing: Keep in the fridge for up to 4 days.
• Freezing: Freeze in airtight containers for up to 3 months.

Substitutions & Variations

• Dairy-Free: Skip the cheese or use a dairy-free alternative.
• Low-Carb Option: Serve over lettuce wraps instead of tortillas.
• BBQ Chicken Tacos: Swap tomato sauce for BBQ sauce for a smoky twist.

Shredded Chicken Tacos Recipe

This **Shredded Chicken Tacos** recipe is a flavorful, juicy, and easy-to-make dish that’s perfect for taco nights, meal prep, or a quick and delicious dinner.

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Equipment

• - Large skillet or saucepan
• - Slow cooker or Instant Pot (optional)
• Mixing bowls
• Measuring cups and spoons
• - Forks (for shredding)

Ingredients

  

• #### **For the Shredded Chicken**
• - 2 lbs boneless skinless chicken breasts (or thighs)
• - 1 cup chicken broth
• - 1/2 cup tomato sauce or salsa
• - 1 tablespoon olive oil
• - 1 teaspoon cumin
• - 1 teaspoon chili powder
• - 1/2 teaspoon smoked paprika
• - 1/2 teaspoon garlic powder
• - 1/2 teaspoon onion powder
• - 1/2 teaspoon salt
• - 1/4 teaspoon black pepper
• - 1 tablespoon lime juice
• #### **For Serving**
• - 8 small corn or flour tortillas
• - 1/2 cup chopped cilantro
• - 1/2 cup diced red onion
• - 1/2 cup crumbled queso fresco or shredded cheese
• - 1 avocado sliced
• - Lime wedges

Instructions

 

• #### **Step 1: Cook the Chicken**
• **Stovetop Method:**
• Heat olive oil in a large skillet over medium heat.
• Add chicken, season with salt, pepper, and spices, and sear for 2 minutes per side.
• Pour in chicken broth and tomato sauce, then cover and simmer for **20-25 minutes** until chicken is tender.
• **Slow Cooker Method:**
• Place chicken in the slow cooker and sprinkle with seasonings.
• Add chicken broth and tomato sauce, then cook on **low for 6 hours** or **high for 3-4 hours**.
• **Instant Pot Method:**
• Place chicken, broth, tomato sauce, and spices in the Instant Pot.
• Cook on **high pressure for 12 minutes**, then do a natural release for 5 minutes.
• #### **Step 2: Shred the Chicken**
• Remove the cooked chicken and shred it using two forks.
• Return shredded chicken to the sauce and stir in lime juice.
• #### **Step 3: Assemble the Tacos**
• Warm tortillas in a dry skillet or microwave.
• Fill each tortilla with shredded chicken, then top with cilantro, red onion, cheese, and avocado.
• Serve with lime wedges for an extra zesty kick!