This shredded chicken taco recipe is quick to make — no slow cooker needed. Serve the warm chicken filling in a taco shell, covered with lettuce, tomatoes, cheese, or other favorite toppings.
Ingredients
- skinless, boneless chicken breast halves: 1 pound
- vegetable oil: 2 tsp
- onion: 1 Tbsp (minced)
- tomato sauce: 0.25 cup
- pinch ground cumin: 1 piece
- pinch chili powder: 1 piece
Metric Conversion
Stages of cooking
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Place chicken breasts in a saucepan and cover with water. Bring to a boil over medium heat, then simmer until no longer pink, 10 to 12 minutes.
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Transfer chicken breasts to a bowl. Allow to cool briefly, then shred with 2 forks.
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Heat vegetable oil in a saucepan over medium heat. Add onion and cook until translucent, 2 to 3 minutes. Stir in shredded chicken, tomato sauce, cumin, and chili powder. Bring to a boil, then reduce heat to low and simmer until chicken is hot and flavors have blended, about 3 minutes.
