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
- 1 pound skinless , boneless chicken breast halves
- 2 teaspoons vegetable oil
- 1 tablespoon minced onion
- 0.25 cups tomato sauce
- 1 pinch ground cumin
- 1 pinch chili powder
Instructions
-
1
Gather all ingredients.
-
2
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.
-
3
Transfer chicken breasts to a bowl. Allow to cool briefly, then shred with 2 forks.
-
4
Heat vegetable oil in a saucepan over medium heat. Add onion and cook until translucent, 2 to 3 minutes.
-
5
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.
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6
Serve and enjoy!
Nutrition Facts
Per serving
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