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READY IN 40 mins

Sarah's Easy Shredded Chicken Taco Filling

Read Reviews (14)

"I put this together one day, wanting tacos, but I did not want ground beef. It is fast to make, as no slow cooker is needed. Serve warmed as a substitute for ground beef in tacos, and serve in a taco shell, with lettuce, tomatoes, cheese, or other favorite toppings." — Blender Woman

Ingredients Edit and Save

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Original recipe makes 3 servings Change Servings

1 pound skinless, boneless chicken breast halves
2 teaspoons vegetable oil
1 tablespoon minced onion

1 pinch ground cumin
1 pinch chili powder
1/4 cup tomato sauce

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Directions

Place chicken breasts into a saucepan and pour in enough water to cover. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes.
Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks.
Heat vegetable oil in a small non-stick saucepan over medium heat, and cook and stir onion until translucent, 2 to 3 minutes.
Mix in the shredded chicken, cumin, chili powder, and tomato sauce; bring to a boil.
Reduce heat to low and simmer until chicken is hot and the flavors have blended, about 3 minutes.

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PREP 15 mins
COOK 15 mins
READY IN 40 mins

Footnotes

Cook's Note:
Recipe yields 3 servings. Feel free to double it. One pound of chicken is equivalent to 3 small chicken breasts. The sauce will coat the chicken, it will not be sitting in it just like traditional ground hamburger for tacos. If you like it a little saucier, add a spoon of tomato sauce at a time to your taste.

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Reviews More Reviews

Most Helpful Positive Review

Jun 06, 2012

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.

—Sarah Jo

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Most Helpful Critical Review

Dec 24, 2012

I didn't use all of the seasoning for this recipe because I was using this as a base for an enchilada recipe, but the preparation of the chicken was very easy. I would make this again!

—squirrelgirl22

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25 Ratings

Apr 23, 2012

Definitely easy and not to mention very tasty! I love beef tacos, but chicken is a great alternative. Plus this recipe is perfect for times when you want something simple and quick to put together. I cooked my onion in olive oil vs. vegetable oil and since I had "Seasoning for Tacos" from this site already made I used a little of that for seasoning. Delicious in warm soft or hard shell tacos with all the fixin's - shredded cheese, chopped tomatoes, shredded lettuce, hot sauce and sour cream. Thanks for a great recipe Baker Bee!

—Jillian

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Mar 09, 2012

This is an easy recipe to put together, I used soft and hard tacos. I thought it needed more seasoning. I added garlic powder and 1tblsp. of chile powder, This is probably a preference thing, because I love extra spicy. Loved the idea of using chicken. Thay were very good and I will make these often. You have to give them a try!Thaks for this recipe, Baker Bee, Good one.

—cam

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Mar 02, 2012

This recipe is as easy as it gets! Followed recipe with the exception of adding salt to taste and more cumin and chili powder. Served with lettuce, sour cream, jalapeno peppers, tomatoes and taco style cheese. I want to try this as an appetizer served in the Scoop shells. Thanks Sarah for sharing this great alternative to beef tacos.

—Shearone

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Apr 29, 2012

This is a great recipe but I did modify a bit. I doubled the recipe and added 1 teaspoon of minced garlic and 1/2 tsp. of cumin and 1/2 tsp. of chili powder. I also substituted the vegetable oil with chicken broth just to save on some calories! The key to this easy dish is the simmering of the shredded chicken. Add a few minutes when simmering it allows the chicken to really absorb the flavor too.

—whachagotcooking

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Jul 02, 2012

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 :)

—Rae

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Jul 30, 2012

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! :)

—MesaMa

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Nutrition

Calories
188 kcal
9%

Carbohydrates
1.7 g
< 1%

Cholesterol
78 mg
26%

Fat
6.3 g
10%

Fiber
0.5 g
2%

Protein
29.8 g
60%

Sodium
175 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sarah's Easy Shredded Chicken Taco Filling

Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories: 188
Calories from Fat: 56

% Daily Value *
Total Fat 6.3g 10 %
Saturated Fat 1.4g 7 %
Cholesterol 78mg 26 %
Sodium 175mg 7 %
Potassium 274mg 8 %
Total Carbohydrates 1.7g < 1 %
Dietary Fiber 0.5g 2 %
Protein 29.8g 60 %
Sugars 1g
Vitamin A 4 %
Vitamin C 3 %
Calcium 3 %
Iron 14 %
Thiamin 6 %
Niacin 112 %
Vitamin B6 23 %
Magnesium 11 %
Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.