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Easy Weeknight Shredded Chicken Tacos

Close-up of three soft corn tortillas filled with shredded chicken for amazing chicken tacos, topped with diced white onion and cilantro.
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Make these easy chicken tacos on the stovetop for a fast, flavorful dinner. The chicken shreds perfectly and stays juicy, making this a simple recipe for busy weeknights.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 cup chicken broth
  • 1 (10 oz) can diced tomatoes and green chiles, undrained
  • 1 packet (1 oz) taco seasoning mix
  • 1/2 cup water
  • 12 small corn or flour tortillas
  • Toppings: chopped onion, fresh cilantro, lime wedges, salsa

Instructions

  1. Place the chicken breasts in a large skillet or pot over medium-high heat.
  2. Pour in the chicken broth, diced tomatoes with green chiles, taco seasoning, and water over the chicken.
  3. Bring the liquid to a simmer. Reduce the heat to medium-low, cover the skillet, and cook for 15 to 20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F).
  4. Remove the chicken from the skillet and place it on a cutting board. Use two forks to shred the chicken completely.
  5. Return the shredded chicken to the skillet. Stir the chicken into the remaining sauce until it is fully coated and heated through.
  6. Warm your tortillas according to package directions (microwave, oven, or dry skillet).
  7. Fill each warm tortilla with the shredded chicken mixture. Top with fresh onion, cilantro, and a squeeze of lime juice. Serve immediately with salsa.

Notes

  • For the best flavor, use a good quality taco seasoning mix.
  • You can use this shredded chicken filling for bowls or nachos later in the week.
  • If you prefer a slow cooker chicken tacos recipe, cook the ingredients on low for 4 hours.

Nutrition

Find it online: https://cookerycourier.com/chicken-tacos-easy-weeknight-recipe/