Shredded Chicken for Tacos Recipe (2024)

Removed the chicken before shredding it and reduced the broth to its "essence." Poured back over the chicken. Really amped up the flavor.

Served these tacos with cabbage slaw and sliced avocado, which was a nice contrast of textures and flavors. Slaw was made with shredded cabbage, onions and carrots tossed with a homemade dressing: equal parts mayo and sour cream, with addition of some lime juice, lime zest, cilantro, kosher salt and pepper.

This made OK taco meat but what was really delicious was the broth. I refrigerated it skimmed off the fat (recall not much) and used the broth and leftover chicken meat to make chicken tortilla soup garnished with fried tortilla strips, avocado, cilantro, mild crumbled feta and a squeeze of lime. Delicious and EZ!

I'm sorry if this is a dumb question (I'm young! Don't shoot!) but why do you have to skim the foam off? Does it affect taste/texture or something?

Pretty good and very easy. Works well w. white meat too.

Very easy and tasty. Definitely up the cumin amount. Maybe add in some paprika and substitute some of the water for beer. Good for making the taco the star and the chicken a superb supporting character.

Delicious. Made as instructed but doubled cumin, used red chile flakes instead of chile, cut up boiled onion into shredded chicken and as always, corn tortillas.

It makes the broth cloudy if you don’t and does affect the taste.

I like this recipe! I add a chopped jalapeño and some chili powder to boost the flavor. I then like to save the liquid and veggies from it and cook my beans in there to go with in the tacos. Super delicious!

Super easy! Stuffed roasted poblano peppers with this shredded chicken and topped with grated colby jack cheese for a quick dinner ... yum!

Tasty. And the cooking liquid makes an excellent base for soup.

Yummy, but next time I would swap out the water for chicken broth or a chicken broth/beer mix.

Took the notes and upped the cumin - the chicken (breasts) was delicious. Added small amount of tomato sauce, paprika and chili powder to the broth, and put it over the chicken for the tacos. Served with Dominican style rice and beans, platanos, and salad. I think I will take advice from previous notes and make soup with the rest. Fantastic.

This was easy and fast. Once it’s done, remove the chicken and boil the liquid down until you have around a cup left. Shred the chicken and add the broth back.

For tacos - after boiling I drained then shredded using a Kitchen Aid with the flat beater attachment. Gave the shredded chicken a quick shallow fry to crisp and brown it. Definitely need to add some liquid back to the shredded chicken, I'm thinking dip the chicken in some chicken stock with butter or chicken fat before building tacos.

This was delicious and better and more flavorful than I thought it would be. I used pre-shredded chicken. Like others suggested, I doubled the cumin and added chili powder, paprika, and an extra bay leaf or two. Beer would be a good addition to the liquid but IMO chicken stock wasn’t necessary. Will make again.

Or save broth for a tortilla soup

Remove chicken - Simmer sauce down to 1 cup and pour over chicken.

Remove chicken - simmer sauce down to 1 cup, pour over chicken

Agree that the broth is essential to have flavor. Cook it down and pour it over the taco before eating.

I used half a jalapeño. Also be careful not to over cook chicken.

Two meals in one. A great Chicken Stock - and then chicken to for fresh tortilla filling.

Not great.

As per suggestions I added the tablespoon of paprika and very reduced down sauce and then the chopped up onion etc and a good amount of seasoning at the end. Really tasty. I’ll make it again.

This was delicious and versatile! Made in my cast iron braiser. Uncovered at the end, which seemed to create a more tender texture rather than rubbery chicken. Will try the beer next time.

I also took advice from another reviewer and used the leftover broth to make black beans. So good!

Watch your flame and check chicken for doneness before 30 min. My Bertazzoni range is a little psycho and the boneless, skinless chicken thighs I used were almost overcooked at 15 min.

Wow, Sandee is a genius! I followed Sandee's suggestion and reduced the broth down to about a cup, then poured it over the shredded chicken and let it soak in. The tacos were fantastic.

Insanely delicious. I had a huge pack of pre-seasoned leg quarters that I needed to use, so I removed the skins and rinsed them off really well. Boiled them in equal parts beer and water along with some added spices. Took the chicken out to shred and re-added it back into the mix to boil longer. Served with corn tortillas, cabbage mixed with lime juice and salt, and an avocado wedge. After eating, my mom said I should open a restaurant. This is truly legit and amazing Mexican food.

After shredding, I added some of the broth to boost the flavour & keep it moist.