Quick and easy shredded chicken tacos made from simple ingredients in one pot on the stovetop in about 30 minutes. This pulled chicken is packed with Mexican taco seasoning and is perfect for Taco Tuesday or any casual gathering.
Tacos are one of the simplest, most satisfying weeknight meals. You can switch up the filling—try chicken fajitas or salsa chicken—but this shredded chicken version is fast, flavorful, and versatile. If you’re hosting, set up a taco bar with the shredded chicken, other fillings like barbacoa beef, shells or tortillas, and a variety of toppings so guests can build their own tacos.
How to make shredded chicken tacos?
- Saute onion – Heat oil and cook the onion until tender and translucent.
- Add chicken – Add cubed chicken and cook until it’s no longer pink on the outside.
- Add seasonings and broth – Stir in taco seasoning, salt, pepper and pour in the chicken broth or water.
- Cover and cook – Cover and simmer until the chicken is cooked through, about 15 minutes.
- Uncover and reduce – Remove the lid and simmer a few minutes more to reduce excess liquid to your desired consistency.
- Shred chicken – Turn off the heat and use two forks (or a mixer paddle) to shred the chicken.
- Enjoy – Fill taco shells or tortillas with the shredded chicken and top with your favorite toppings.
What sides to serve with Mexican chicken tacos?
Shredded chicken tacos can be a complete meal on their own, but add a few sides to make it heartier. Fresh salads like a Mexican corn salad or a tomato and avocado salad pair well. Grilled or roasted Mexican-style corn on the cob is another delicious option.
For a comforting pairing, serve a soup alongside the tacos — chicken tortilla soup, enchilada-style soup, or a Mexican-style Instant Pot soup are great choices that complement the flavors.
How to shred chicken?
Two easy methods:
- Forks – Once the chicken is tender and cooked through, use two forks to pull it into shreds.
- Stand mixer – Place warm cooked chicken in a mixer with the paddle attachment and run on low until shredded.
Chicken taco seasoning
You can use store-bought taco seasoning or make a simple homemade blend. Combine the following spices for a balanced mix:
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon red chili flakes (optional for heat)
Taco toppings
There are many topping options—choose a few to build balanced flavors rather than using everything at once.
Sour cream – Full fat gives the best texture.
Lettuce – Roughly chopped for crunch.
Guacamole – Homemade or store-bought.
Sliced avocado – Use ripe fruit for creaminess.
Tomatoes – Finely chopped.
Onions – Finely chopped red onion adds brightness.
Salsa – Corn salsa, mango salsa, pineapple salsa, pico de gallo, or other fresh salsas work well.
Jalapenos – Fresh or pickled for heat.
Cheese – Shredded Mexican blend or cheddar.
Rice – Cilantro lime rice adds substance to the tacos.
Vegetables – Sautéed peppers and onions (fajita-style) are a great addition.
Cilantro – Finely chopped for freshness.
Lemon or lime – A squeeze adds bright acidity.
Beans – Black beans or pinto beans — drain and rinse canned beans before serving.
Variations
Ground chicken – Use ground chicken instead of cubed breast for a different texture.
Baked or grilled chicken – Marinate and roast or grill chicken, rest and then dice or shred for filling.
Slow cooker – Combine ingredients in a crockpot and cook on low for a few hours for hands-off preparation.
Rolled tacos – Fill tortillas, roll, and bake or fry for crispy rolled tacos.
Marinated chicken – Mix olive oil, lemon juice, cilantro, garlic, and taco seasoning to marinate before cooking.
Soft vs. hard shells – Both work. Hard shells offer crunch and can hold fillings more securely; soft tortillas are more flexible and portable.
Make it spicy – Add red chili flakes, hot sauce, or extra jalapenos to increase heat.
Tips and Techniques
Use a nonstick pot – This helps prevent sticking and burning as the chicken cooks.
Make ahead – Prepare the shredded chicken and toppings a day ahead and store in sealed containers. Assemble tacos just before serving to keep shells crisp.
Frozen chicken – You can cook from frozen, but expect a slightly longer cook time and more released liquid.
Adjust seasoning – Increase or decrease the taco seasoning to suit your taste.
Low-sodium broth – Use low-sodium chicken broth or water to control saltiness.
Smaller pieces – Cutting chicken into small cubes cooks faster and shreds more easily.
Recipe
One Pot Shredded Chicken Tacos
Ingredients
- 2 tablespoon Oil
- 1 tablespoon Finely chopped onion
- 1 pound Chicken breast, boneless, cut into small cubes
- 4 tablespoon Taco seasoning (adjust to taste)
- Salt and pepper, to taste
- ½ cup Chicken broth (low sodium) or water
- 8–10 Hard taco shells or soft tortillas
- Toppings: lettuce, cheese, onions, tomatoes, salsa, guacamole, etc.
Instructions
- Heat oil in a nonstick pot or large skillet over medium-high heat.
- Add the chopped onion and sauté until translucent and tender.
- Add the cubed chicken and cook until the exterior is no longer pink.
- Sprinkle taco seasoning, add salt and pepper, then pour in the chicken broth or water.
- Stir to combine, cover, and cook for about 15 minutes until chicken is cooked through.
- Remove the lid and simmer until the liquid reduces to your desired consistency, stirring occasionally.
- Turn off the heat and shred the chicken with two forks or a mixer paddle.
- Fill taco shells or tortillas with shredded chicken and your preferred toppings. Serve immediately.
Notes
- See tips above for make-ahead instructions and variations.
- Best served immediately; store leftover chicken and toppings separately to prevent soggy shells.
Nutrition
An automated tool calculated the nutritional information; accuracy is not guaranteed.
Happy cooking everyone!