Easy to Make Shredded Chicken Tacos Recipe

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Does your Taco Tuesday night need an upgrade? Maybe you serve tacos mid-week because they're easy, you're busy, and everyone loves them. With this upgrade, we keep that easy-to-make meets crowd-pleasing aspect, but also add in the fact that you can make this in advance... and the leftovers are even better. (Lunch time taco bowl, anyone?) Maybe this will inspire you to cook a double batch so that you can make Wednesdays "Pulled Chicken Enchilada Night" as well. No one will complain.

(Image: Jackie Dodd)

Things You'll Need

  • 1 pound boneless, skinless chicken (thighs or breasts)
  • 1 teaspoon salt 
  • 1/2 teaspoon pepper
  • 2 teaspoons chili powder
  • 1/2 teaspoon smoked paprika 
  • 3 cups chicken broth 
  • Tortillas 
  • Chopped onions 
  • Chopped cilantro 
(Image: Jackie Dodd)

Step 1: Combine the Chicken, Spices and Broth

Add the chicken, salt, pepper, chili powder, smoked paprika and broth to a sauce pan.

(Image: Jackie Dodd)
(Image: Jackie Dodd)

Step 2: Simmer

Bring to a boil over medium high heat, lower to a simmer and cook until the chicken is cooked through, about 8 minutes.

Step 3: Shred

Remove the chicken from the pan and shred using two forks.

(Image: Jackie Dodd)

Step 4: Soak

Return the shredded chicken to the cooking liquid and allow to soak for at least ten minutes.

(Image: Jackie Dodd)

Tip

  • Making this ahead of time? Leave the chicken in the liquid to ensure it is still moist and flavorful after storing and re-heating.

(Image: Jackie Dodd)

Step 5: Plate and Serve

Drain off most of the cooking liquid, and transfer the chicken to a bowl. Serve with tortillas, onions, cilantro and any additional topping options.

(Image: Jackie Dodd)

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