Shredded Chicken Tacos
These shredded chicken tacos are juicy, flavorful, and unbelievably easy to make! With tender, seasoned chicken cooked to perfection, they’re perfect for busy weeknights or entertaining guests. The best part of it? You can make them in a slow cooker, Instant Pot, or on the stovetop—whatever works best for you! Pile the chicken onto warm tortillas, add your favorite toppings, and enjoy a meal that’s guaranteed to impress. Happy cooking??
Ingredients
Ingredients list for Shredded Chicken Tacos
For the Chicken:
- 2 lbs boneless skinless chicken breasts (or thighs for extra juiciness)
- 1 cup chicken broth or water
- 1 can 10 oz diced tomatoes with green chilies (or plain diced tomatoes)
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 tbsp olive oil
Seasoning:
- 1 tsp salt adjust to taste
- 1 tsp black pepper
- 1 ½ tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika or regular paprika
- ½ tsp oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper optional, for extra heat
For the Tacos:
- Small corn or flour tortillas
- Fresh cilantro chopped
- Lime wedges
- Diced avocado or guacamole
- Sour cream or Greek yogurt
- Shredded cheese cheddar, cotija, or Monterey Jack
- Salsa or pico de gallo
Substitutions & Notes:
- Chicken thighs – More flavor and tenderness but breasts work great too.
- Diced tomatoes – Use plain if you don’t want the extra spice from green chilies.
- Olive oil – Can swap with avocado oil.
- Toppings – Get creative! Pickled onions jalapeños, or a drizzle of hot sauce can take these tacos to the next level.
Instructions
How to Cook Shredded Chicken Tacos: Step-by-Step Guide
Step 1: Get Your Ingredients Ready
- Before we start, make sure you have everything prepped. Chop that onion, mince that garlic, and take a deep breath—you’re about to make some amazing tacos!
Step 2: Cook the Chicken (Choose Your Method)
- Slow Cooker Method (Easy & Hands-Off)
- Add the chicken, broth, diced tomatoes, onion, garlic, and all the seasonings to the slow cooker. Give it a little stir.
- Cover and cook on low for 4–6 hours or high for 2–3 hours, until the chicken is tender and shreds easily.
- Once done, shred the chicken with two forks right in the slow cooker. Let it soak up those juices for extra flavor.
- Instant Pot Method (Fast & Foolproof)
- Set the Instant Pot to sauté mode. Add olive oil and cook the chopped onion for 2–3 minutes until soft. Add the garlic and cook for 30 seconds.
- Turn off sauté mode. Add chicken, broth, diced tomatoes, and seasonings.
- Lock the lid, set the valve to Sealing, and cook on High Pressure for 15 minutes. Let the pressure release naturally for 10 minutes, then quick release the rest.
- Open the lid, shred the chicken, and mix it back into the sauce.
Step 3: Heat the Tortillas
- Warm them up on a dry skillet for 30 seconds per side until soft and slightly charred.
- Feeling fancy? Wrap them in foil and heat in a 350°F oven for 10 minutes.
Step 4: Assemble the Tacos
- Load up each tortilla with shredded chicken.
- Top with cilantro, cheese, avocado, salsa, and a squeeze of lime.
- Step back, admire your work, and prepare to take the best bite of your life.
Step 5: Eat & Enjoy!
- Grab a taco, take a bite, and try not to inhale the whole batch at once. (No judgment if you do.)
- Boom—delicious shredded chicken tacos, made simple. Ready for another round?
Notes
- For extra flavor, let the chicken sit in the seasoning for 10 minutes before cooking.
- Make it ahead! Store shredded chicken in the fridge for up to 4 days or freeze for up to 3 months.
- Want crispy edges? After shredding, broil the chicken for 2-3 minutes until slightly crispy.