Sarah's Easy Shredded Chicken Taco Filling Recipe

I doubled this recipe. I had half of an onion to use, I just chopped it up and threw that in instead of measuring out two tablespoons. I also added four cloves of fresh minced garlic and was a little more liberal with the spices as well. Everyone who ate the meat (I did not have any and neither did my Aunt who does not eat meat) said that it was very good. Out of a doubled recipe, there's enough for one big lunch for my husband.

This was very good! I had to make MASS (9 lbs of chicken!) amounts for our taco bar party and I had to figure out how to keep it warm. So, I boiled the chicken meat and shredded it like directed but instead of simmering in the pot. I combined the seasonings, onion and tomato sauce in the bottom of a slow cooker along with some garlic and a few splashes of chicken broth. I then added the shredded chicken and mixed it well. I While I prepared everything else, I set my slow cooker on 3 hours on low and let it stay on warm to keep it heated. Turned out WONDERFUL! I had leftovers in which I made a vegetable & chicken soup out of. This is versatile and can be used in lots of different things, not only some tasty tacos... Thanks Baker Bee! :)

So easy, I barely had to think.

First I make as instructed in order to give an accurate rating. It was okay, but it was bland to me. I have some suggestions for those that may feel something is missing. Use boneless skinless chicken thighs instead, it's more melt in your mouth tender and has more flavor due to it being the fatty part of the chicken. It's also not as costly as breast. Always remember the best chicken meat to add to compliment dishes that require added condiments such as this, a stirfry, or chicken casserole rice or noodle or dumpling dishes choose short thighs. It's more cost effective if you aren't a cook and keep a cabinet full of spices on hand, to just buy McCormick season package and keep them on hand. Take up less space too. I redid this using short thighs and a package of McCormick fajita season. I also used a salsa instead of tomato sauce, I added 2 tsp of minced garlic. I used my processor to finely chop a small onion. Stirfry the garlic and onion in the pan with 2 tbs of cooking oil or bacon fat until onion start to look iridescent then add cooked shredded chicken and follow McCormick packet instructions.

Instead of cooking the chicken as directed. I put mine in a baking dish and cover it with salsa (in Greece, NY, Wegmans brand. The best!!) cook in the oven at 250F for 4-5 hours. It falls apart!!

Definitely helps to read the comments, but I had to give it 5 stars because it was SOO GOOD and SOO EASY to make!!! I used chicken thighs instead of breasts and that helped with keeping more moist. I also added 2 cloves of minced garlic and a little salt. Then I doubled the tomato sauce, chili powder, cumin, and oil, (added a little extra onions too) as recommended by someone else, and what resulted was absolutely delicious!! I made the most amazing soft corn shell tacos with chopped cilantro en lieu of lettuce with shredded Monterey Jack cheese and sour cream. Be sure to warm up the corn tortillas on the stove a little before assembling the tacos. Definitely making this again, it was a huge hit with some homemade guacamole :)

I had a lot of gardening to do (it's July) so I put a couple of chicken breasts in the crock pot and the rest of the ingredients, it didn't seem like enough seasonings for our tastes so I added a half envelope of Old El PasoTaco Seasoning. When we were ready for dinner I put about a half cup of the shredded mixture on a large flour wrap, some chopped green onion, a small handful of shredded Monteray Jack and a few dabs of cream cheese then topped with another wrap to make Quesadillas. I put it in a hinged rack about 14 inches in diameter so it could be flipped over on the grill without falling apart. Topped with sour cream, a sprinkle of cilantro. Served with a green salad of chopped Romain, chopped tomato, sliced red onion and shopped avocado with a simple dressing. So Good and So Easy. I'm not sure who mentioned making Quesadillas with this mixture but it was a good idea, Thanks a bunch

This was very tasty and super easy. I love chicken tacos. I changed the serving size to 12, I have 2 teen boys whose stomachs are bottomless pits these days. I cooked the chicken in the crockpot since it was going to be a busy day. Because I used a crockpot I seasoned the chicken with cumin, chili powder, chicken bullion, garlic and some minced onion. Shredded the chicken up and then followed the rest of the cooking instructions. Served this with the usual toppings. Had enough to feed the boys and the rest of us with a little bit leftover for lunch. This makes awesome chicken quesadillas too! Family loved these. I'll be making this again. Thanks for the recipe Baker Bee :)

Great recipe although I did make a couple tweaks by using 2 tables spoons of taco seasoning rather than the Chile spice and cumin. Also, I heavily seasoned the water with salt, pepper, red pepper flakes and chicken bouillon which added a lot of great flavor to the bland poached chicken! Will definitely make this again!

I would not make this recipe again. we make one almost the same, except that we boil the chicken with, onions, garlic bay leave and add the cumin to the water. we then shred the chicken and cook in an iron skillet with Chili Del Pato green label. serve in a home made taco shell with lettuce, tomato, Mexican ceso fresco and a home made spicy salsa. F.J.

Looked at the reviews before I made this so I’m not going to review this recipe and say bad things about it. I basically made something entirely different but used some of the idea of what this could be. I used a cooked Roaster and shredded the breast meat. Then I added onion and garlic, Taco seasoning and about 1/2 cup of salsa and let that simmer on the stove for a bit. It was awesome and I wouldn’t have thought of any of that if I hadn’t found this recipe! Thank You, Holiday Baker

Very good

Looked at the reviews before I made this so I’m not going to review this recipe and say bad things about it. I basically made something entirely different but used some of the idea of what this could be. I used a cooked Roaster and shredded the breast meat. Then I added onion and garlic, Taco seasoning and about 1/2 cup of salsa and let that simmer on the stove for a bit. It was awesome and I wouldn’t have thought of any of that if I hadn’t found this recipe! Thank You, Holiday Baker

Everyone loved it. The kids dug in like they were edible mud pies and my pregnant wife ate so much she regretted it( in a good way of course). Definitely recommend

I used boneless skinless chicken breast and followed the recipe this was delicious. I actually made taquitos very delicious

Poaching the chicken (boiling in water) will give it no depth. You can really though anything in there to add flavor: onions, garlic, spices, flavored broth (like chicken, beef, veggie) I began my poaching in chicken broth, onion and garlic with some pepper. That added a lot of flavor I think many are missing.

Super simple and fantastic. Turned out excellently I added a little more Chili and cumin and also some Dan o’s red top and it’s awesome

Very good a must make

This turned out great! Since I didn't have any tomato sauce (shame on me) I added about 1/2 a SMALL can of La Victoria Enchilada Sauce. The chicken was plenty moist. I wound up slicing the chicken instead of shredding it which worked out fine!

Was very bland, had to use a full cup of sauce and a lot more than a "pinch" of seasoning, probably like 20 pinches