Try this easy shredded chicken tacos recipe for your next taco night! Chicken simmered in a mixture that is loaded with rich flavors and aromatics, giving you juicy, tender shredded chicken.
Skip the shredded chicken tacos and make classic chicken tacos or steak tacos!
SHREDDED CHICKEN TACOS
Nothing beats juicy and flavorful shredded chicken tacos! Flavorful shredded chicken loaded onto warm tortillas along with your favorite taco topping, giving you the ultimate tacos. This shredded chicken tacos recipe is quick, easy and makes for the perfect weeknight dinner. Enjoy them for Taco Tuesday, weeknight dinner, or when hosting!
WHAT YOU NEED-
- Chicken– You can use either boneless skinless chicken breast or thighs for this recipe!
- Onion– Adding onions gives the chicken additional flavors! You can use either red or yellow onion or even prechopped onions. I love using Jalapeno Lime ONION chopped onions.
- Garlic– You can forget the garlic! Freshly minced or grated onion will work. You can also use jarred minced garlic.
- Canned Tomatoes– I love using fire-roasted diced tomatoes, but classic or herbs diced tomatoes will work.
- Adobo Peppers– For all the right Mexican taco flavors, you want to add adobo peppers into this mixture for a delicious flavor! I only use some of the can, but if you don’t mind the heat you can add the entire can of the peppers.
- Broth– Either chicken broth or stock can be used. The added broth is what gives the chicken something to cook, which then gives you shredded chicken!
- Flavor– For the seasonings, this recipe calls for salt, pepper and taco seasoning! I love using the Gourmend taco seasonings for a lighter and healthier option!
HOW TO MAKE SHREDDED CHICKEN TACOS
This recipe comes together so easily and gives you the ultimate flavors!
- Add all the ingredients for the shredded chicken into a large pot. Turn on heat to medium-high and bring liquid to a boil.
- Once boiling, turn down to medium-low and simmer until the chicken is fully cooked through. (The internal temperature should be 165F.) Flip the chicken halfway through the cook time to ensure even cook time.
- Remove the pot from the heat and transfer the chicken to a plate or cutting board. Using two forks, shred the chicken until fine shredded pieces. (For an easier method, you can use a hand mixer or stand mix to quickly shred the chicken.)
- Add the shredded chicken back to the pot and stir it into the liquid so it can soak up all the flavors. Garnish with freshly chopped cilantro.
- Warm the tortillas in a dry skillet or microwave until soft and slightly toasted. While the tortillas warm, prepare your favorite taco toppings.
- Fill each warm tortilla with shredded chicken and top with desired toppings.
- Serve immediately and enjoy while warm.
SLOW COOKER METHOD
You can totally make crockpot shredded chicken tacos!
- Add all the ingredients to a slow cooker and mix to combine and then cover with the lid.
- Cook on low for 4-6 hours or high for 2-3 hours, or until the chicken is tender and reaches an internal temperature of 165°F.
- Once cooked, remove the chicken from the slow cooker and shred it into small pieces.
- Add the shredded chicken back into the slow cooker and stir into the cooking juices. Let it rest on warm or low settings for an additional 10-15 minutes so the chicken can soak in the juices.
- Stir in the fresh chopped cilantro.
- Warm the tortillas and prepare your favorite taco toppings. Fill each tortilla with the shredded chicken and desired toppings.
- Serve warm and enjoy.
TACO TOPPINGS
Like any tacos, the topping ideas are endless! You can keep it simple or fully load up these shredded chicken tacos. Here are some of my favorite toppings:
- Sour Cream
- Queso Cheese Dip
- Pico de Gallo
- Salsa
- Corn Salsa
- Feta Cheese
- Shredded Lettuce
- Avocado
- Pickled Onions
OTHER WAYS TO ENJOY SHREDDED CHICKEN
You can totally use this flavorful pulled chicken recipe for dishes other than tacos!
- Quesadillas– Use this chicken and make shredded chicken quesadillas!
- Taquitos– Use this in my air fryer chicken taquitos recipe for a delicious flavorful dish!
- Chipotle Bowls– Swap classic chipotle chicken and use shredded chicken in your chipotle rice bowls.
QUESTIONS YOU MIGHT HAVE:
No! This shredded chicken recipe is a mild dish. If you want it to be spicier, you can add more adobe peppers and/or jalapenos.
Depending on the size pot you use will determine if your chicken is fully submerged in liquid. When I made this recipe, it was not fully submerged, but that’s okay! Flipping it halfway helps even cooking.
Yes! This is a dish that can totally be made ahead of time! Cook and shred the chicken up to 2-3 days ahead of time and store it in the fridge. When ready to enjoy, reheat and serve!
Once the shredded chicken is cool, store it in the fridge for up to 4-5 days. You can also freeze with the juices for up to 3 months. Just thaw overnight or add to a pot and cook on low until thawed and warmed through.
You can reheat the shredded chicken in the microwave or on a skillet!
Yes! You can totally swap the chicken for beef or pork! The cooking time will be way longer in order to get the tender meat to fall apart.
OTHER MEXICAN-INSPIRED RECIPES
If you love Mexican cuisine, check out my other delicious recipes!
Easy Shredded Chicken Tacos Recipe (Stove Top Method)
Ingredients
Shredded Chicken-
- 1 1/2 lbs boneless skinless chicken breast or thighs
- 2 garlic cloves minced
- 1/4 cup red or yellow onion finely chopped
- 1/4 cup adobo peppers chopped
- 14.5 oz canned diced tomatoes
- 1 1/2 cup chicken broth
- 1 ½ Tbsp taco seasoning
- ½ tsp salt
Tacos-
- flour tortillas
- desired taco toppings
Instructions
Stove Top Method-
- Add all the ingredients for the shredded chicken to a large pot or deep skillet with a lid and stir until the seasonings are evenly combined with the liquid.1 1/2 lbs boneless skinless chicken breast , or thighs, 2 garlic cloves, minced, 1/4 cup red or yellow onion, finely chopped, 1/4 cup adobo peppers, chopped, 14.5 oz canned diced tomatoes, 1 1/2 cup chicken broth, 1 ½ Tbsp taco seasoning, ½ tsp salt
- Place the pot over medium-high heat and bring the liquid to a boil. Once boiling, reduce the heat to medium, cover with the lid, and simmer for about 25 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F. Flip the chicken halfway through cooking to ensure it cooks evenly.
- Once cooked, remove the pot from the heat. Transfer the chicken to a cutting board, large plate or mixing bowl. Using two forks, shred the chicken. (For an easier method, you can use a hand mixer or stand mix to quickly shred the chicken.)
- Add the shredded chicken back to the pot and stir it into the liquid so it can soak up all the flavors. Garnish with freshly chopped cilantro.
- Warm the tortillas in a dry skillet or microwave until soft and slightly toasted. While the tortillas warm, prepare your favorite taco toppings.
- Fill each warm tortilla with shredded chicken and top with desired toppings.
- Serve immediately and enjoy while warm.
Slow Cooker Method-
- Add all the ingredients for the shredded chicken to the crockpot and stir to combine.
- Cover with the lid and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is tender and cooked through. (The internal temperature should be 165°F.)
- Once the chicken is cooked, remove from the slow cooker and transfer to a plate or cutting board. Shred the chicken using two forks into fine shredded pieces.
- Return the shredded chicken back to the slow cooker and stir it into the cooking juices. Let it sit on the warm or low setting for another 10-15 minutes, giving the chicken time to absorb more flavor.
- Stir in the fresh chopped cilantro.
- Warm the tortillas and prepare your favorite taco toppings. Fill each tortilla with the shredded chicken and desired toppings.
- Serve warm and enjoy.
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