Shredded Chicken Tacos

These delicious tacos should be served with guacamole, sour cream, extra salsa, and chopped raw onions if you like food with a nice kick.

Serves: 6Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 2 lbs. boneless, skinless chicken breasts
  • 2 Tbsp. chili powder
  • ½ tsp. cumin
  • ½ tsp. dried oregano leaves
  • 1 tsp. salt
  • ⅛ tsp. pepper
  • 1 medium onion, peeled and chopped
  • ½ cup chicken broth
  • 1 ancho chili
  • 2 tomatoes, seeded
  • ½ cup salsa
  • 8 taco shells
  • 3 cups shredded lettuce
  • 2 cups shredded Colby cheese
  • ½ cup taco sauce or salsa

Directions

  • In a small bowl, combine chili powder, cumin, oregano, salt, and pepper and mix well. Rub this mixture into the chicken breasts and place in a 4- to 6-quart slow cooker along with the onions. Pour chicken broth over all. Cover slow cooker and cook on low for 6 hours until chicken is completely cooked.
  • Preheat oven to 375°F. Roast and peel ancho chili and dice.
  • Remove chicken from slow cooker, shred with forks, and return to slow cooker. Add tomatoes and salsa, cover and cook 15 minutes more.
  • Meanwhile, heat taco shells in the oven for 5–10 minutes until hot. Make tacos with chicken mixture and remaining ingredients.

Recipe Information

Serves: 6

Ingredients

  • 2 lbs. boneless, skinless chicken breasts
  • 2 Tbsp. chili powder
  • ½ tsp. cumin
  • ½ tsp. dried oregano leaves
  • 1 tsp. salt
  • ⅛ tsp. pepper
  • 1 medium onion, peeled and chopped
  • ½ cup chicken broth
  • 1 ancho chili
  • 2 tomatoes, seeded
  • ½ cup salsa
  • 8 taco shells
  • 3 cups shredded lettuce
  • 2 cups shredded Colby cheese
  • ½ cup taco sauce or salsa

Directions

  • In a small bowl, combine chili powder, cumin, oregano, salt, and pepper and mix well. Rub this mixture into the chicken breasts and place in a 4- to 6-quart slow cooker along with the onions. Pour chicken broth over all. Cover slow cooker and cook on low for 6 hours until chicken is completely cooked.
  • Preheat oven to 375°F. Roast and peel ancho chili and dice.
  • Remove chicken from slow cooker, shred with forks, and return to slow cooker. Add tomatoes and salsa, cover and cook 15 minutes more.
  • Meanwhile, heat taco shells in the oven for 5–10 minutes until hot. Make tacos with chicken mixture and remaining ingredients.

Nutrition Information

Nutrition Information
Amount per serving
Calories450
Total Fat20g
Saturated Fat10g
Cholesterol145mg
Sodium1240mg
Total Carbohydrate21g
Dietary Fiber4g
Sugars3g
Protein45g