Shredded chicken is a crowd-pleaser and a go-to option for taco lovers. This recipe is easy to make and full of flavor. It is the perfect way to spice up your Taco Tuesday! Stovetop, Instant Pot, and Slow Cooker instructions included.
My Go-To Shredded Chicken Recipe
Shredded chicken is a versatile and delicious filling for tacos that is loved by many. It’s easy to make and allows you to infuse the chicken with various flavors to suit your taste.
Making this shredded chicken for tacos is straightforward and requires minimal effort. This can be prepared using various cooking methods, including stovetop, slow cooker, or Instant Pot. Check out my Easy Instant Pot Mexican Shredded Chicken version.
Shredded chicken is a crowd-pleaser and a go-to option for taco lovers. It offers a comforting and satisfying meal that can be customized to match your taste buds. So, next time you’re planning a taco night, consider making some flavorful shredded chicken to enjoy a mouthwatering and easy-to-make taco experience.
Why Do I Love This Recipe
- Tender and Flavorful: Our shredded chicken is cooked to perfection with a mouthwatering blend of spices, including chili powder, cumin, and paprika. You won’t be able to resist the amazing aroma that fills your kitchen!
- Versatile: This can be prepared using various cooking methods, including stovetop, slow cooker, or Instant Pot. Each method has its advantages, with the slow cooker and Instant Pot being convenient for hands-off cooking.
- Customizable: You can use a wide variety of seasonings to flavor your shredded chicken. Common taco seasonings include chili powder, cumin, paprika, garlic powder, onion powder, and oregano. Adjust the spices according to your taste preferences and the level of heat you desire.
- Quick & Easy Prep: With the simple step-by-step instructions, you’ll have your shredded chicken ready in no time! Sauté the aromatics, add the chicken and seasonings and let it cook to perfection. Then, it’s just a matter of shredding and assembling your tacos!
- Perfect for Meal Prep: This recipe is perfect for meal prep. You can make a large batch ahead of time and use it throughout the week in various dishes, including tacos, burritos, empanadas, salads, quesadillas, and more.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Chicken: You can use boneless skinless chicken breasts or tights for this recipe.
- Seasonings and Spices: You’ll need salt, black pepper, chili powder, onion powder, smoked paprika, cumin, and dried oregano.
- Tomato paste: This ingredient adds a rich flavor and also helps to thicken the sauce due to its concentrated nature.
- Veggies: You’ll need onions and garlic.
- Oil: You can use olive, vegetable, or canola oil.
- Canned Tomatoes: I used a can of fire-roasted diced tomatoes for an extra smoky flavor, but you can add regular diced tomatoes if that is what you have handy.
- Chicken broth
- Chopped cilantro to garnish (optional)
How to Make Shredded Chicken For Tacos Step by Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Prepare the Chicken
Trim any excess fat from the chicken breasts or thighs. If the chicken breasts or thighs are too thick, you can butterfly them to ensure even cooking. Pat the chicken dry with paper towels and season both sides with salt and pepper.
- Sauté the Onion and Garlic
Heat the oil over medium-high heat in a large skillet or pot. Add the finely chopped onion and sauté for about 2-3 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute, being careful not to burn it.
- Add the Spices
Lower the heat to medium. Add the chili powder, garlic powder, onion powder, paprika, ground cumin, and oregano to the skillet. Stir the spices with the onions and garlic until fragrant, about 1 minute. Add tomato paste; stir and cook for one more minute.
- Brown the Chicken
Push the onion and spice mixture to the sides of the skillet, making space in the center. Place the seasoned chicken breasts or thighs in the center of the skillet. Cook each side for about 2-3 minutes until lightly browned.
- Add Liquid and Simmer
Pour the diced tomatoes and chicken broth into the skillet. Bring it to a simmer. Reduce heat to medium-low, cover the skillet with a lid, and let the chicken cook for about 15-20 minutes until it reaches an internal temperature of 165°F (74°C) and is fully cooked. The cooking time may vary depending on the thickness of the chicken.
- Shred the Chicken
Once the chicken is cooked, remove it from the skillet and place it on a cutting board. Use two forks to shred the chicken. Return the shredded chicken to the skillet and toss it with the sauce, coating the chicken evenly. Let it simmer for 5-10 minutes, or the sauce reduces and thickens slightly.
- Serve or Store for Later
Garnish with chopped cilantro, if desired. Use it to make tacos, quesadillas, empanadas, sandwiches, or arepas. Add it to a baked potato with some sharp cheddar cheese or a salad (cold). It’s incredibly versatile and can be stored in the refrigerator for a few days or frozen for future use.
⚠️ For Instant Pot and Slow Cooker instructions, scroll down to the recipe card.
Recipe Tips
If the chicken breasts or thighs are thick, you can butterfly them to ensure even cooking.
Customize the flavor. You can customize the shredded chicken by adding seasonings or sauces, such as chipotle sauce or hot sauce, to suit your taste preferences. You can also add a splash of lime juice for extra flavor.
Shredding the Chicken. An easier way to shred chicken is using a stand mixer with a paddle attachment for a quicker shredding process. To do so, place the cooked chicken in the stand mixer bowl, and turn the stand mixer on to a low to medium speed setting. Let the paddle attachment work its magic to shred the chicken. You may need to occasionally scrape down the bowl’s sides to ensure all the chicken is evenly shredded. If the chicken pieces are too large to fit into the mixer bowl, cut them into smaller chunks that can easily fit under the paddle attachment.
Variations
- Substitute the fired-roasted tomatoes for salsa verde or salsa.
- Rotisserie Chicken. For an even easier version, use a rotisserie chicken from the store. Your local grocery store should have warm, fresh chicken that is easy to shred.
- Spice it Up. Use my Easy Instant Pot Mexican Shredded Chicken recipe for a spicy version.
Storing & Freezing Instructions
Fridge: Allow the chicken to cool to room temperature before storing. Then place the shredded chicken in an airtight container. Store for up to 4 days.
Freezer: Allow the chicken to cool to room temperature before freezing. Place the shredded chicken in a freezer-safe container or freezer bag. Press out any excess air from the bag before sealing. Frozen shredded chicken can stay good for up to 3 months. When you’re ready to use frozen shredded chicken, thaw it in the refrigerator overnight.
Reheating: When reheating the shredded chicken, reheat it in a small pot or skillet over the stovetop until heated through or in the microwave. You can add a splash of chicken broth or water to avoid the chicken drying out.
Frequently Asked Questions
You can use frozen chicken if you are making this recipe in an instant pot. I do not recommend using frozen chicken in the slow cooker.
Place the frozen chicken in a leak-proof plastic bag to prevent water from seeping in.
Submerge the bagged chicken in a large bowl or basin of cold water. Change the water every 30 minutes to keep it cold and ensure even defrosting. Defrosting time will vary depending on the size of the chicken pieces, but it typically takes 1 to 3 hours.
The best cut of chicken for shredding is typically boneless, skinless chicken breasts or boneless, skinless chicken thighs. Ultimately, the choice between chicken breasts and chicken thighs for shredding depends on personal preference and the flavor and texture you prefer in your dishes. Both cuts are delicious when shredded, so feel free to use whichever one you prefer or a combination of both for different recipes.
If your chicken is not shredding easily, there could be a few reasons why the meat is not as tender and cooperative as you’d like.
*Undercooked Chicken: If the chicken is not fully cooked, it will be tougher and more challenging to shred. Ensure that the chicken reaches an internal temperature of 165°F (74°C) to ensure it’s thoroughly cooked.
*Overcooked Chicken: On the other hand, if the chicken is overcooked, it can become dry and stringy, making it difficult to shred. Overcooking can happen when the chicken is cooked for too long at high temperatures, causing the meat to lose moisture.
*Cold Chicken: If the chicken is too cold, it may not shred easily. Allow the chicken to rest at room temperature for a few minutes before attempting to shred it.
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Recipe Card 📖
Easy Shredded Chicken Recipe
Equipment
Ingredients
- 1 lb boneless skinless chicken breasts or tights
- 1 teaspoons salt
- 1/4 teaspoon black pepper
- 2 tablespoons oil (olive, canola or vegetable)
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
- 1 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 tablespoons tomato paste
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 cup (240 ml) chicken broth
- Chopped cilantro to garnish (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
STOVETOP:
- Prepare the Chicken: Trim any excess fat from the chicken breasts or thighs. If the chicken breasts or thighs are too thick, you can butterfly them to ensure even cooking. Pat the chicken dry with paper towels and season both sides with salt and pepper.
- Sauté the Onion and Garlic: Heat the oil over medium-high heat in a large skillet or pot. Add the finely chopped onion and sauté for about 2-3 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute, being careful not to burn it.
- Add the Spices: Lower the heat to medium. Add the chili powder, garlic powder, onion powder, paprika, ground cumin, and oregano to the skillet. Stir the spices with the onions and garlic until fragrant, about 1 minute. Add tomato paste; stir and cook for one more minute.
- Brown the Chicken: Push the onion and spice mixture to the sides of the skillet, making space in the center. Place the seasoned chicken breasts or thighs in the center of the skillet. Cook each side for about 2-3 minutes until lightly browned.
- Add Liquid and Simmer: Pour the diced tomatoes and chicken broth into the skillet. Bring it to a simmer. Reduce heat to medium-low, cover the skillet with a lid, and let the chicken cook for about 15-20 minutes until it reaches an internal temperature of 165°F (74°C) and is fully cooked. The cooking time may vary depending on the thickness of the chicken.
- Shred the Chicken: Once the chicken is cooked, remove it from the skillet and place it on a cutting board. Use two forks to shred the chicken. Return the shredded chicken to the skillet and toss it with the sauce, coating the chicken evenly. Let it simmer for 5-10 minutes, or the sauce reduces and thickens slightly.
- Serve: Garnish with chopped cilantro, if desired. Use it to make tacos, quesadillas, empanadas, sandwiches, or arepas. Add it to a baked potato with some sharp cheddar cheese or a salad (cold). It's incredibly versatile and can be stored in the refrigerator for a few days or frozen for future use.
SLOW COOKER:
- Prep the Chicken: Trim any excess fat from the chicken breasts or thighs. Pat the chicken dry with paper towels.
- Season the Chicken: In a small bowl, mix together the salt, black pepper, chili powder, garlic powder, onion powder, paprika, ground cumin, and oregano. Rub the seasoning mixture all over the chicken pieces, ensuring they are well coated.
- Slow Cook: Place the seasoned chicken in the slow cooker. Add onions and garlic. Pour the diced tomatoes and chicken broth over the chicken. Cover the slow cooker with the lid and cook the chicken on low heat for 4-5 hours. The exact cooking time may vary depending on the size and thickness of the chicken pieces. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is easily shredable.
- Shred the Chicken: Once the chicken is fully cooked and tender, use two forks to shred the chicken into bite-sized pieces. The chicken should be tender enough to pull apart easily.
- Optional: Reduce the Sauce: If there is excess liquid in the slow cooker, you can strain it and reduce it in a saucepan on the stovetop to concentrate the flavors. Then, pour the reduced sauce back over the shredded chicken.
- Serve: Garnish with chopped cilantro, if desired. Garnish with chopped cilantro, if desired. Use it to make tacos, quesadillas, sandwiches, or arepas. Add it to a baked potato with some sharp cheddar cheese or a salad (cold). It's incredibly versatile and can be stored in the refrigerator for a few days or frozen for future use.
INSTANT POT:
- Prep the Chicken: Trim any excess fat from the chicken breasts or thighs. Pat the chicken dry with paper towels.
- Season the Chicken: In a small bowl, mix together the salt, black pepper, chili powder, garlic powder, onion powder, paprika, ground cumin, and oregano. Rub the seasoning mixture all over the chicken pieces, ensuring they are well coated.
- Pressure Cook: Place the seasoned chicken in the Instant Pot. Add onions and garlic. Pour the diced tomatoes and chicken broth over the chicken (do not mix). Secure the lid to the pot and select "manual" or "high pressure" and cook for 15 minutes. When the time is over, carefully turn the valve to "Venting" to release the pressure. Then remove the lid.
- Use 2 forks to shred the chicken. Mix well to coat all the chicken with the sauce.
- Optional: Reduce the Sauce: If there is excess liquid in the pot, you can reduce it for a few minutes with the saute mode to concentrate the flavors.
- Serve: Garnish with chopped cilantro, if desired. Use it to make tacos, quesadillas, sandwiches, or arepas. Add it to a baked potato with some sharp cheddar cheese or a salad (cold). It's incredibly versatile and can be stored in the refrigerator for a few days or frozen for future use.
- If the chicken breasts or thighs are thick, you can butterfly them to ensure even cooking.
- Customize the flavor. You can customize the shredded chicken by adding seasonings or sauces, such as chipotle sauce or hot sauce, to suit your taste preferences. You can also add a splash of lime juice for extra flavor.
- Shredding the Chicken. An easier way to shred chicken is using a stand mixer with a paddle attachment for a quicker shredding process. To do so, place the cooked chicken in the stand mixer bowl, and turn the stand mixer on to a low to medium speed setting. Let the paddle attachment work its magic to shred the chicken. You may need to occasionally scrape down the bowl’s sides to ensure all the chicken is evenly shredded. If the chicken pieces are too large to fit into the mixer bowl, cut them into smaller chunks that can easily fit under the paddle attachment.
- Substitute the fired-roasted tomatoes for salsa verde or salsa.
- Rotisserie Chicken. For an even easier version, use a rotisserie chicken from the store. Your local grocery store should have warm, fresh chicken that is easy to shred.
- Spice it Up. Use my Easy Instant Pot Mexican Shredded Chicken recipe for a spicy version.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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