Best Shredded Chicken Tacos With Tomatoes And Grilled Corn Recipes

PERFECT SHREDDED CHICKEN TACOS

Perfect Shredded Chicken Tacos image

Get ready for RAVE reviews! These are fabulous and could NOT be easier. If you like Tex-mex, add this to your cookbook. VERY easy to do!

Provided by Theresa Baker

Categories One Dish Meal

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

6 chicken breasts
2 cups sliced pepperoncini peppers
1 cup brine, from pepperocini jar
1 sweet onion (sliced)
1 package taco seasoning
2 cups lettuce (shredded)
1 cup cheese (shredded)
1 cup tomatoes (diced)
1 package flour tortilla

Steps:

Combine chicken breasts, pepperoncinis w/brine, onion, and taco seasoning in crock pot.
Cook on low for 4-6 hours.
Using 2 forks, shred chicken in crock pot.
Serve on warmed tortillas with lettuce, tomatoes and cheese.

Nutrition Facts : Calories 575, Fat 24.1, SaturatedFat 8.2, Cholesterol 104.8, Sodium 1298.2, Carbohydrate 46.5, Fiber 3.8, Sugar 4.6, Protein 41.3

EASY SHREDDED CHICKEN TACOS

Easy Shredded Chicken Tacos image

This is a great recipe for easy shredded chicken tacos that I've been using for years. Great for a weeknight or a weekend meal!

Provided by SMJ0724

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 8

Number Of Ingredients 11

Ingredients

¼ cup water
1 (1 ounce) packet taco seasoning mix
2 (8 ounce) cans tomato sauce
2 teaspoons white distilled vinegar
2 teaspoons minced garlic
2 teaspoons ground oregano
1 teaspoon ground cumin
½ teaspoon white sugar
2 tablespoons olive oil
2 pounds skinless, boneless chicken breasts
8 taco shells, warmed

Steps:

Mix water and taco seasoning in a large bowl. Add tomato sauce, vinegar, garlic, oregano, cumin, and sugar; mix well.
Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side. Add tomato sauce mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken breasts from the pan and shred meat with 2 forks when cool enough to handle. Return shredded chicken to the pan with the tomato sauce. Cook and stir until chicken is coated with sauce and sauce reduces a bit, about 5 minutes.
Transfer chicken and sauce to a serving bowl and spoon onto taco shells.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 15.7 g, Cholesterol 58.5 mg, Fat 9 g, Fiber 1.7 g, Protein 24 g, SaturatedFat 1.8 g, Sodium 658.8 mg, Sugar 3.3 g