shredded chicken tacos

This slow cooker Shredded Chicken is a simple and delicious meal. Easy enough to save for a quick snack, but delicious enough to carry itself as a full meal. You won’t want to miss out on this Shredded Chicken or these tacos.

Mexican Shredded Chicken Tacos

Ortega

Ortega Black Beans

Mexican shredded cheese

Ortega Thick & Chunky Mild Salsa

purple cabbage

chicken breasts

olive oil

(1.25 ounces ORTEGA Taco Seasoning Mix)

Tbs cumin

Tbs garlic powder

ORTEGA Green Taco Sauce

chicken stock

Cilantro

Lime wedges

Put oil in the bottom of the pot

Add chicken tenders/breast meat (frozen is fine)

Add seasonings, salsa, diced green chilies, and green taco sauce

Put lid on pot, and lock it in, set valve to sealing.

Cook on manual high for 12 minutes

Natural pressure release 5 minutes, then quick release additional pressure

Remove chicken from pot, and shred chicken, scoop 1 cup of the sauce out of the pot, and pour it over the chicken and toss it all together.

Garnish with fresh cilantro and limes

Chicken Instant pot Instructions

Defrost chicken

Rub chicken breasts with oil and place in the bottom of your slow cooker.

Add all of the remaining ingredients.

Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.

Remove chicken from slow cooker and let sit for 5 minutes.

Shred chicken, then toss with 3/4 cup of the sauce from the crock pot.

Chicken Slow Cooker Instructions

Drain and rinse black beans

Put 2 Tbs Mexican Shredded Chicken in a Ortega Flour Tortilla or Good Grains Blue Corn Taco Shells

Add Ortega Black Beans, Ortega Thick &amp; Chunky Mild Salsa, shredded cabbage, cilantro, and cheese!

Taco Assembly

Healthy Sriracha Shredded Chicken Tacos

Tbsp Sriracha

corn tortillas

red cabbage

chopped peppers

feta cheese

lime

Preheat oven to 375 degrees.

Place the chicken breasts on a baking sheet and top with Sriracha. Bake for 30 minutes (or until they're fully cooked).

While the chicken is baking, heat the tortillas up (optional).

Top each tortilla with chopped red cabbage and chopped peppers.

When the chicken has finished baking, shred it and place in the tortillas.

Top each taco with feta cheese and a drizzle of lime. Enjoy!

https://www.youtube.com/watch?v=96gadIFUf3s

Healthy Sriracha Shredded Chicken Tacos! SO easy to make, healthy, and perfect for a quick weeknight dinner. Let us know how you like the recipe in the comments below!

FULL RECIPE: http://www.jaroflemons.com/healthy-sriracha-shredded-chicken-tacos/

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Instant Pot Chicken Tacos are the easiest way to get healthy tacos with the most flavour in under 30 minutes! Using fresh or frozen chicken breasts, salsa and seasoning, you get perfectly shredded juicy, tender, chicken ready to be added to a warm tortilla and loaded with the most delicious toppings!

Instant Pot Chicken Tacos {BEST EVER}

lbs chicken breasts

salsa

small corn or flour tortillas

avocado (tomato, red onion

Guacamole (cheese and yogurt,

To any size Instant Pot, add chicken breasts, sprinkle with taco seasoning and add salsa on top.

Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 12 minutes for fresh or 15 minutes for frozen.

Display will say ON, Instant Pot will take about 10 minutes to come to pressure, you will see a bit of steam coming out from a release valve, then float pin will rise and countdown will begin.

After release pressure right away by turning valve to Venting position, wait until the float pin drops down and open the lid.

Remove chicken breasts into a medium bowl and shred with 2 forks. Add 1/2 cup cooking liquid from Instant Pot and stir.

Warm up tortillas on a hot skillet for 1 minute or so per side. Or directly on a gas burner.

Assemble tacos with desired toppings.

https://content.jwplatform.com/videos/pf5iHDGd.mp4

These are easy Instant Pot chicken tacos you can cook after work. With fresh or frozen chicken breast or thighs and chock full of vegetables. These pressure cooker tacos are cooked and then combined with fix ins all in one pot! Serve with a side of Greek yogurt guacamole, mango salsa or guacamole salsa.

Instant Pot Chicken Tacos

Deliciously seasoned shredded chicken tacos are the perfect choice for taco night. This chicken taco recipe is fast and simple to make any day of the week.

Shredded Chicken Tacos

chicken breasts (skinless boneless)

vegetable oil

onion

garlic (minced)

cumin

oregano

chili powder

salt

Poach chicken. Place chicken in a saucepan, and cover with water. Bring to a boil, then reduce the heat to simmer for 10-12 minutes or until the internal temperature of the chicken reaches 165°F/74°C. I use the kitchen thermometer to check as overcooked chicken will be dry.

Transfer the chicken to a cutting board or bowl, and shred it with 2 forks.

In a skillet, heat oil and sauté the onion until it’s soft and translucent (3 minutes).

Add the garlic, and sauté for 30 seconds. Add cumin, chilli powder, and salt. Cook for 1 more minute.

Add salsa, and just mix it in (if necessary, you can add a splash of water) and let it warm up.

Add the chicken, and mix it in with the sauce. Simmer for 2-3 minutes.

Serve in warmed up tortillas or taco shells with your favorite toppings.

https://embed.mediavine.com/videos/cywywcjgphbwfsqpexrh

Taco night dinner has never been easier! Easy Salsa Verde Chicken Tacos are bursting with flavor. Make the slow cooker or the Instant Pot!&nbsp;

Salsa Verde Chicken Tacos

garlic powder

salt and pepper

salsa verde

red onion

tomatoes

jalapenos

cilantro

avocado

lime wedges

In a small bowl mix together the chili powder, garlic powder, salt and pepper.

Liberally season both side of the chicken breast with the prepared seasoning.

Turn the Instant Pot on the ‘Sauté’ mode. Add the olive oil and let it heat up for a minute.

Add the chicken breasts and let it cook for 3 to 4 minutes on each side or until both sides gets a golden sear.

Add the salsa verde.

Turn off “Sauté” mode. Put the lid on, making sure that the pressure valve is in the “Sealing” position.

Select the “Pressure Cook” mode. Adjust the ‘Pressure Level’ to “low” and adjust the time, with the “- / +” to 15 minutes.

When Instant Pot beeps, let the pressure release the natural way for 10 minutes and then using a thick tea towel, turn the pressure valve to “Venting” position to do the quick release.

Using two forks or even an electric mixer, shredded the chicken in the pot itself.

Turn on the on the ‘Sauté’ mode for 5 minutes and let shredded chicken soak up the liquid. Serve immediately.

Make the Chicken:

Warm the corn tortilla in the microwave for 15 seconds.

Pile about two tablespoons of Salsa Verde Chicken on each taco shell. Top with chopped red onion, tomatoes, jalapeno slices, cilantro and a big squeeze of lime juice.

Serve immediately.

To Serve

https://content.jwplatform.com/videos/X6r5o74e.mp4

Taco night dinner has never been easier! Easy Salsa Verde Chicken Tacos are bursting with flavor. Make the slow cooker or the Instant Pot!

Salsa Verde Chicken Tacos Recipe

Shredded Chicken Tacos are a filling and flavorful dinner ready in just 10 minutes. The chicken is perfectly seasoned and served on a warmed tortilla topped with all of your favorite toppings. It&#039;s always a hit!

Shredded Chicken Tacos- 4 Ways

chicken

garlic, (minced)

onion powder

chunky salsa, (or salsa verde)

chicken broth, (more if needed)

flour tortillas

lime, (juiced)

Boiled Chicken

Instant Pot Shredded Chicken

Instant Pot Frozen Chicken

Rotisserie Chicken (storebought)

Shredded Chicken (Cooked 4 ways)

In a large skillet, heat the olive oil.  Add the garlic, and sauté for 30 seconds.

Add the shredded chicken, onion powder, cumin, chili powder, and salt. Cook for 1 more minute.

Stir the salsa, chicken broth, and the juice of one lime into the chicken mixture.

Stir and heat through for about 5 minutes.

Season with additional salt if needed.

Serve in warm tortillas with your favorite toppings and enjoy!

https://content.jwplatform.com/videos/e4SOpM3K.mp4

Shredded Chicken Tacos are a filling and flavorful dinner ready in just 10 minutes. The chicken is perfectly seasoned and served on a warmed tortilla topped with all of your favorite toppings.

Made with tender, shredded chicken that has been simmered in a perfectly seasoned sauce, these Easy Chicken Tacos make a quick and healthy dinner recipe.

water

paprika

tortillas, avocado, cheese, sour cream, jalapenos, etc (for serving)

Place the chicken into a large saucepan and sprinkle the chicken evenly with 1 teaspoon of kosher salt. Cover the chicken with cold tap water. Bring the water to a boil over high heat. Then reduce the heat to medium and simmer until the chicken is no longer pink. This will take 12-15 minutes.

Once the chicken has reached 165℉, remove the chicken from the saucepan and transfer the cooked chicken to a large bowl. Allow it to cool slightly, then shred it with two forks.

In a large skillet, combine the shredded chicken with the salsa, cumin, garlic powder, onion powder, paprika, and chili powder. Bring the mixture to a simmer over medium heat. Simmer for 5 minutes, or until the chicken has warmed through.

Remove the skillet from the heat. Juice the lime over the skillet and toss to coat.

Serve the shredded chicken taco meat on warmed corn tortillas or flour tortillas, with desired toppings of your choice.

https://content.jwplatform.com/videos/QIHnaK4K.mp4

With only three ingredients, a crock pot, and 5 minutes of prep, you can make delicious shredded chicken tacos or nachos. So simple, cheap, and healthy, you will repeat this recipe over and over.

Crock Pot Chicken Tacos

chicken breasts (medium size)

oz Salsa (or RoTel)

premixed taco seasoning

Kosher salt

pepper

black beans

corn

Start with two medium-size skinless boneless chicken breasts. These can be fresh or thawed if frozen.

In a smaller crock pot, mix 1 cup of salsa or Rotel with 1 tablespoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.

Nestle the chicken breast into the crock pot and spread the mixture over the breasts.

Cook on low for 5 hours. About 4 hours into the cooking and if the chicken is 165°, remove the chicken breasts, place the chicken on a chopping board, and shred with forks. If not 165°, cook longer before shredding.

Mix the chicken back into the liquid. If there is too much liquid, remove some and leave the crock pot lid ajar to vent moisture. Add optional black beans or corn if used. Finish the 5 hours of cooking.

Serve in tacos or spread over nacho chips and top as desired.

These easy Crockpot Chicken Tacos are a delicious and healthy meal that the whole family will love! For a quicker meal, make it in the Instant Pot!

Slow Cooker Chicken Tacos

low-sodium chicken broth (*

Italian Salad dressing (* or salsa)

lime juice

salt and black pepper (, to taste)

Place chicken breasts in your slow cooker.&nbsp;

In a small bowl whisk together the remaining ingredients and pour them over the chicken in the slow cooker.&nbsp;

Cover and cook on HIGH for 2 1/2 hours or LOW for about 5 hours.&nbsp;

Shred the chicken. Cook for 30 more minutes.

Serve chicken with tacos, enchiladas, quesadillas, tostadas, burritos, taco salads etc.

For the Slow Cooker:

I like to use 1 cup of salsa instead of chicken broth and Italian dressing for the instant pot because I think the flavor holds up better under pressure. But either way will work!&nbsp;

Season the chicken with spices and place in the bottom of the instant pot. Cover with lime juice and salsa (or broth and Italian dressing). Cook on Manual (High Pressure) for 8 minutes. Quick release the pressure and carefully remove the lid.&nbsp;

Shred chicken, and serve in tortillas, with desired toppings.&nbsp;

For the Instant Pot:

https://content.jwplatform.com/videos/gcVpcn7C.mp4

This Slow Cooker Chicken Tacos recipe is healthy and an easy solution to weeknight night dinner. You can also make this recipe in the Instant Pot!

Salsa Verde Chicken Tacos in the Crockpot are an easy taco tuesday dinner recipe! If you&#x27;ve got a few busy weeknights ahead, these crockpot shredded chicken tacos are a great option for you.

Salsa Verde Chicken Tacos in the Crockpot

salsa verde (divided)

chicken broth

garlic salt

8-10 tortillas (corn flour

cotija cheese (or queso fresco)

Whisk together 1 cup salsa verde, chicken broth and garlic salt in crockpot. Add chicken breasts and cook for 4 hours on high or 8 hours on low.

Remove chicken from crockpot and discard remaining liquid. Shred chicken with two forks and place in a medium bowl. Add remaining 2 cups salsa verde and chopped cilantro to chicken. Mix to combine.

Fill tortillas with a scoop of chicken, a few slices of red onion, a healthy scoop of crumbled cotija cheese and a squeeze of lime! Or you can serve it with rice, black beans, and pan fried plantains.

Make your own restaurant-style chicken tacos at home. They are easy to make, perfectly crunchy, and SO delicious!

Chicken Tacos Recipe

shredded Mexican blend cheese

green chiles

(6-inch) corn tortillas

Corn Tortilla

In a medium bowl, combine chicken, cheese, green chiles, salt and pepper, and mix.

Fill a large saucepan with about ¾ inch oil. Heat over medium heat to 375°F.

Add ¼ cup of chicken mixture to the middle of a corn tortilla, then fold like a taco and grab with your tongs. Rock the taco back and forth in the oil until it can lay down without opening, then place into the oil on its side.

Cook for 2–3 minutes on each side. When both sides are cooked, remove from oil and place on a paper towel–lined plate to drain. Repeat with the remaining tortillas and filling.

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Top Tags

Mexican Shredded Chicken Tacos

Healthy Sriracha Shredded Chicken T...

Instant Pot Chicken Tacos {BEST EVE...

Shredded Chicken Tacos

Salsa Verde Chicken Tacos

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The most viewed shredded chicken tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine