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Ingredients for shredded chicken tacos laid out on a table.

Shredded Chicken Tacos

A delicious and versatile taco recipe featuring tender, slow-cooked chicken seasoned with a blend of spices. The chicken is easily shredded and served in warm tortillas with your favorite toppings, making it an ideal weeknight meal with a burst of authentic Mexican flavor.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours
Course Main Course, tacos
Cuisine Mexican
Servings 4

Equipment

  • Slow Cooker or Instant Pot: For cooking the chicken until tender.
  • Large Mixing Bowl: For shredding and mixing the chicken.
  • Forks: To shred the cooked chicken.
  • Measuring Cups and Spoons: For precise seasoning and liquid measurements.
  • Cutting Board and Knife: For preparing any fresh toppings.
  • Skillet or Oven: For warming tortillas.
  • Tongs/Spatula: For serving and mixing.

Ingredients
  

  • For the Chicken:
  • 2 lbs boneless skinless chicken breasts or thighs
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt adjust to taste
  • 1/4 teaspoon black pepper
  • 1 cup chicken broth preferably low sodium
  • Optional: 1/2 cup salsa or diced tomatoes for extra moisture and flavor
  • For Serving:
  • 8 small tortillas corn for gluten-free or flour, according to preference
  • Toppings:
  • Diced onions
  • Chopped cilantro
  • Lime wedges
  • Salsa
  • Avocado slices
  • Sour cream
  • Shredded cheese

Instructions
 

  • Prepare the Chicken:
  • Place the chicken in your slow cooker (or Instant Pot). Evenly sprinkle the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper over the chicken pieces.
  • Add Liquid:
  • Pour the chicken broth over the seasoned chicken. If you’re using salsa or diced tomatoes, add them now to boost moisture and flavor.
  • Cook the Chicken:
  • Slow Cooker Method: Cover and cook on low for 4–6 hours (or on high for 2–3 hours) until the chicken is tender and shreds easily.
  • Instant Pot Method: Seal and cook on high pressure for 15 minutes; allow a natural pressure release for about 10 minutes before opening.
  • Shred the Chicken:
  • Remove the chicken from the cooker and transfer it to a large mixing bowl or cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the cooker to mix with the juices.
  • Warm the Tortillas:
  • Heat tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap them in foil and warm in the oven until soft.
  • Assemble the Tacos:
  • Spoon a generous amount of shredded chicken onto each tortilla. Top with your favorite garnishes such as diced onions, cilantro, a squeeze of lime, salsa, avocado, sour cream, and shredded cheese.
  • Serve and Enjoy:
  • Serve immediately while warm. Enjoy these flavorful tacos as a satisfying main course.
  • Details
  • Prep Time: 10 minutes
  • Cook Time:
  • Slow Cooker: 4–6 hours (low) / 2–3 hours (high)
  • Instant Pot: 15 minutes (+10 minutes natural release)
  • Total Time:
  • Slow Cooker: Approximately 4 hours 10 minutes (low setting)
  • Instant Pot: Approximately 40 minutes
  • Yield: 8 tacos
  • Category: Main Course, Mexican, Tacos
  • Method: Slow Cooking or Pressure Cooking
  • Cuisine: Mexican
  • Diet:
  • Gluten-Free (when using corn tortillas)
  • High-Protein
  • Keywords
  • Shredded Chicken, Tacos, Slow Cooker, Instant Pot, Mexican Cuisine, Weeknight Dinner, Easy Tacos, Chicken Tacos, Homemade Tacos
  • Nutrition (per taco, approximate values)
  • Serving Size: 1 taco
  • Calories: 250 kcal
  • Sugar: 3 g
  • Sodium: 400 mg
  • Fat: 7 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 4 g
  • Protein: 20 g
  • Cholesterol: 70 mg
  • Note: Nutritional values are estimates and can vary based on ingredient brands and specific portions used.

Notes

Variations:
Substitute chicken thighs for a juicier, richer flavor.
Add a pinch of cayenne pepper or chopped jalapeños if you prefer a spicier taco.
Make-Ahead:
The shredded chicken can be prepared in advance and stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Serving Suggestions:
Serve alongside rice, beans, or a fresh salad for a complete meal.
Customization:
Adjust the spice levels to your taste. A little extra lime juice and fresh cilantro can enhance the flavors.
Storage:
Leftover shredded chicken can be frozen for up to 3 months. Thaw and reheat thoroughly before serving.
Enjoy your Shredded Chicken Tacos as a flavorful, crowd-pleasing meal that’s both simple to prepare and wonderfully versatile!
Keyword Shredded Chicken, Tacos, Slow Cooker, Instant Pot, Mexican Cuisine, Weeknight Dinner, Easy Tacos, Chicken Tacos, Homemade Tacos