Shredded Chicken Tacos
My shredded chicken tacos recipe is a favorite for a fast, family-friendly dinner. The seasoned shredded chicken is so delicious and tender, perfect for serving in tortillas with taco toppings!
Shredded Chicken Tacos are my Go-To Recipe for an Easy Dinner
As a mom of 5 young kids, you better believe that I have a quite a collection of family-friendly, easy dinner ideas for those days when there’s not much time to make dinner. At the top of our list of favorites are these shredded chicken tacos. I love this recipe because I need just a handful of simple ingredients to make it. Plus, everyone at the table is happy since they can assemble their tacos just the way they like them!
Why You’ll Love this Recipe
- Quick and easy. The hands-on prep for this recipe is only 15 minutes.
- Simple, short ingredient list. Most of the items are pantry staples!
- Versatile. You can serve the shredded chicken in tacos, burritos, burrito bowls or taco salads.
- Kid-friendly. The chicken is flavorful, but not spicy (unless you add some hot salsa!). You can even reserve some of the plain shredded chicken for reluctant eaters before mixing the rest of the chicken with the salsa and seasonings.
Ways I’ve Served These Shredded Chicken Tacos
- Chicken Tacos, of course! We love ours in soft flour tortillas with shredded cheese, lettuce, tomato and guacamole or sour cream.
- Burrito Bowl: This chicken works great in my Burrito Bowl recipe.
- Taco Salad: Swap the chicken for the seasoned ground beef in my Taco Salad recipe.
How to Make Shredded Chicken Tacos
- Poach chicken. Place the chicken breasts in a single layer in a pot or deep skillet. Carefully pour in enough water to cover the chicken by about 1 inch. Cook at a gentle simmer, covered, until the chicken is cooked through, 10-15 minutes.
- Shred chicken. Let the chicken rest for 5 minutes (to allow the juices to redistribute throughout the meat), then shred.
- Season. Return the shredded chicken to the pot and add the salsa, chili powder, cumin, oregano and garlic powder. Heat over medium-low heat, stirring often, for about 5 minutes, until chicken is hot. Then serve as desired.
Make Ahead and Storage Tips
Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months. This recipe is great for meal prep, since it can be made ahead to assemble into a variety of easy meals. See the ways I’ve served it section above for ideas.
Recipe Variations
- Skip the salsa. Don’t want to use salsa? Add a diced tomato and a squeeze of lime juice instead.
- Taco seasoning makes a great substitute for the individual spices, if you have some on hand. Use 1 tablespoon, or more, to taste.
- Make it spicy. Use hot salsa or add some cayenne pepper to taste (a little goes a long way).
- Gluten-free. Serve the tacos in gluten-free corn tortillas or in a taco salad.
More Favorite Taco Recipes
We love tacos in my house! Here are a few more taco recipes that we make regularly:
Shredded Chicken Tacos
These shredded chicken tacos are so easy to make and always a hit with the whole family. Serve the seasoned shredded chicken in tortillas with your favorite taco toppings. Or use the chicken to make burritos, burrito bowls or a taco salad.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- ¾ cup salsa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
For Serving
- taco-sized flour or corn tortillas
- Toppings as desired: shredded cheese, chopped lettuce, chopped tomato, chopped onion, fresh cilantro, avocado, guacamole, pico de gallo, sour cream, etc.
Instructions
- Place the chicken breasts in a single layer in a pot or other deep pan that has a lid. Carefully pour in enough water to cover the chicken by about 1 inch. Place the pot on the stove, uncovered, over medium-high heat. Bring to a simmer. Then adjust the heat to maintain a gentle simmer and cover the pot. Cook for 10-15 minutes, or until the chicken is cooked to an internal temperature of 165° F. (The cook time will vary depending on the size of the chicken breasts.)
- Remove the chicken to a clean bowl or plate and let it rest for 5 minutes.
- Meanwhile, wash out the pot.
- Shred the chicken, using either two forks, your hands or a stand mixer fitted with the paddle attachment (my favorite way!).
- Return the chicken to the clean pot. Add the salsa, chili powder, cumin, oregano and garlic powder. Heat over medium-low heat, stirring often, for about 5 minutes, until chicken is hot.
- Serve the seasoned shredded chicken in warmed tortillas, with toppings as desired.
Notes
- Leftover shredded chicken can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.
- Nutrition estimate is for shredded chicken only, since tortillas and taco toppings will vary.
Calories: 142kcal, Carbohydrates: 3g, Protein: 25g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 73mg, Sodium: 351mg, Potassium: 521mg, Fiber: 1g, Sugar: 1g, Vitamin A: 296IU, Vitamin C: 2mg, Calcium: 22mg, Iron: 1mg
Nutrition information is an estimate.
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Does the chicken need to be thawed first, or can you simmer it while it is still frozen?
It will cook much more evenly and turn out more tender if it’s thawed. You can thaw it in a bowl of cold water for 20-30 minutes, or if you have an Instant Pot, frozen chicken works great in my Instant Pot Chicken Tacos recipe!