Quick Shredded Chicken Tacos
Make flavorful, shredded chicken for tacos quickly on the stovetop or slowly in a slow cooker. This recipe is perfect for easy weeknight dinners.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop or Slow Cooker
- Cuisine: Mexican-Inspired
- Diet: Low Fat
Ingredients
Scale
- 1.5 lb boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 small onion, quartered
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 small corn or flour tortillas
- Optional toppings: salsa, shredded cheese, cilantro, lime wedges
Instructions
- Place chicken breasts, chicken broth, onion, chili powder, cumin, salt, and pepper in a large pot or slow cooker.
- Stovetop Method: Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through.
- Slow Cooker Method: Cook on low for 4-6 hours or on high for 2-3 hours.
- Remove the chicken from the liquid and place it on a cutting board. Shred the chicken using two forks.
- Return the shredded chicken to the pot and stir it into the remaining cooking liquid to coat it well.
- Warm the tortillas according to package directions (in a dry skillet or microwave).
- Fill each tortilla with the shredded chicken mixture. Add your desired toppings.
Notes
- For extra flavor, add 1 tablespoon of lime juice to the chicken mixture after shredding.
- If you prefer a thicker sauce, remove about 1/2 cup of the cooking liquid and simmer it separately until reduced by half, then stir it back into the shredded chicken.
- This chicken freezes well for future meal prep.
Nutrition
- Serving Size: 3 tacos
- Calories: 350
- Sugar: 2
- Sodium: 450
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 35
- Cholesterol: 105