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Shredded Chicken Tacos

Shredded chicken tacos in warm corn tortillas with avocado, salsa, and cilantro
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Tender, juicy shredded chicken slow-cooked in bold Mexican spices and fresh lime juice. Perfect for taco night, meal prep, or feeding a crowd with minimal hands-on effort.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup low-sodium chicken broth
  • Juice of 1 fresh lime
  • Corn or flour tortillas, for serving
  • Toppings: shredded cheese, diced tomatoes, shredded lettuce, sour cream, sliced avocado, salsa, fresh cilantro, sliced jalapenos

Instructions

  1. Place chicken in the bottom of the slow cooker in a single layer. Do not stack.
  2. In a small bowl, combine chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir until evenly mixed.
  3. Heat olive oil in a skillet over medium heat. Add diced onion and cook for 3 to 4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
  4. Add the spice mixture to the skillet and stir constantly for 30 seconds until the spices bloom and become fragrant.
  5. Pour chicken broth and fresh lime juice into the skillet. Stir to combine and heat through for 30 seconds.
  6. Pour the entire mixture over the chicken in the slow cooker, coating all sides well.
  7. Cook on low for 4 to 6 hours or on high for 2 to 3 hours, until chicken reaches 165 degrees F and pulls apart easily with a fork.
  8. Remove chicken from slow cooker and place on a cutting board. Shred using two forks, pulling the meat apart with the grain.
  9. Return shredded chicken to the slow cooker and stir into the cooking liquid. Let sit on warm for 10 minutes before serving.
  10. Warm tortillas and fill with shredded chicken. Top with cheese, avocado, salsa, cilantro, and any other desired toppings.

Notes

  • Chicken thighs produce juicier, more flavorful results than breasts. Both work well in this recipe.
  • Instant Pot method: Cook on high pressure for 10 to 12 minutes with a 10-minute natural release. Total time approximately 35 to 40 minutes.
  • Stovetop method: Simmer covered on low heat for 20 to 25 minutes until chicken reaches 165 degrees F. Total time approximately 35 minutes.
  • If sauce is too thin after shredding, simmer uncovered in a skillet over medium heat for 5 minutes to reduce.
  • For a spicier version, add diced jalapenos or a pinch of cayenne to the spice mixture.
  • Store chicken (without tortillas or toppings) in an airtight container for up to 4 days in the fridge or 3 months in the freezer.

Nutrition

Find it online: https://www.benefitiany.com/shredded-chicken-tacos/