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.
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!