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–+ servings

Shredded Chicken Tacos

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Prep 20 minutes
Cook 30 minutes
Total 50 minutes
These chicken tacos are zesty and savory and are perfect for Taco Tuesday or any other day of the week! This recipe costs $2.65 per serving and $10.60 for the whole recipe.
Servings 4
Course Main Course
Cuisine Mexican
Servings4

Ingredients

Chicken
  • 6 Chicken Thighs Boneless Skinless
  • 1 tbsp Paprika
  • 1 can Diced Tomatoes
  • 1 tsp Salt
  • 2 tsp Onion Powder
  • 2 tsp Garlic Powder
  • 1 tsp Dried Oregano
  • 4 cup Chicken Broth
  • 2 oz Monterrey Jack Cheese
Other ingredients
  • 2 Tomatoes Roma
  • .5 Onion
  • 2 tbsp Cilantro Chopped
  • Limes
  • 8 Corn Tortillas

Method

Pressure Cooker Method
  1. Cook Chicken: Add chicken, paprika, tomatoes, salt, onion powder, garlic powder, oregano, and broth to the pressure cooker. Bring to high pressure and reduce the heat to maintain pressure. Cook for 30 minutes and then release pressure using the quick-release method. Remove the chicken from the broth and shred using a fork. Strain the liquid from the cooker over the top of the chicken and set aside until ready to serve.
  2. Prepare Other Ingredients: Shred the cheese. Make the pico de gallo by dicing the tomato and onion. Finely chop the cilantro. Mix together tomato, onion, and cilantro and juice the lime over the top and stir. Season with salt to taste. Heat the tortillas in a pan until they are slightly browned.
  3. Serve: Serve the tacos by placing a tortilla on a plate with a small portion of meat on top. Top with pico and cheese as desired. Buen provecho!
Slow Cooker Method
  1. Cook Chicken: Add chicken, paprika, tomatoes, salt, onion powder, garlic powder, oregano, and broth to the slow cooker. Cook on high for 3-4 hours or low for 5-7 hours until the chicken is very soft and shreds easily. Remove the chicken from the broth and shred using a fork. Strain the liquid from the cooker over the top of the chicken and set aside until ready to serve.
  2. Prepare Other Ingredients: Shred the cheese. Make the pico de gallo by dicing the tomato and onion. Finely chop the cilantro. Mix together tomato, onion, and cilantro and juice the lime over the top and stir. Season with salt to taste. Heat the tortillas in a pan until they are slightly browned.
  3. Serve: Serve the tacos by placing a tortilla on a plate with a small portion of meat on top. Top with pico and cheese as desired. Buen provecho!
  4. Meal Prep Tip: Store the chicken, pico de gallo, cheese and tortillas each in separate containers. Warm the chicken and tortillas before assembling. The chicken will keep in the fridge for 5-6 days but can be frozen for up to 6 months.