Shredded Chicken Taco Meat
Sometimes the simplest of recipes are the best ones. This Shredded Chicken Taco recipe is one I have always made in my crockpot and it is a quick and easy recipe for busy weeknights. It is also perfect for parties and you need to cook for a crowd. While it works perfectly in the crockpot I recently started making it in my Instant Pot on the days I forget to take something out of the freezer for dinner. I have made this shredded chicken taco recipe from frozen chicken thighs and it also works really well.
You will need a semi unique ingredient called Goya Sazon which is an all-purpose seasoning used in a lot of Mexican and Latino cuisine. It is typically found in the ethnic food aisle if your local grocery store. I checked and it’s also available on Amazon. I keep a box on hand in my spice cabinet to use in soups, stews and other dishes. Another recipe I use this seasoning for is my Chicken Broth, you can CLICK HERE for the recipe.
I also like to use Boneless, Skinless Chicken Thighs for this recipe because while it has more fat, it is more nutrient dense than boneless, skinless chicken breasts. I also think the meat comes out much juicier and tastes better on tacos.
The rest of the recipe is simple.
- 1 Packet of Sazon Goya
- 1 10 oz Can of Diced Tomatoes with Green Chili
- 6 Boneless Skinless Chicken Thighs
- 1 Medium Yellow Onion, Diced (this is optional)
There aren’t many directions or steps for this recipe. If you are making it n your crockpot, simply add all the ingredients to your crock and cook it on low 6 to 8 hours. If you are making it in your Instant Pot, simply add all the ingredients to your Instant Pot, use the manual setting, high pressure, 20 minutes. When the timer goes off, do a quick release and then set the Instant Pot to Sauté, low, and let it simmer for 15 more minutes. The last step of letting it simmer is just to allow some of the juices to evaporate. If you don’t mind you can skip this step.
I use this chicken for tacos, nachos, sandwiches and salads. It is very versatile and it is a great recipe to make ahead if you are a meal prep kind of person. The way we enjoy this chicken the most is to add the chicken to crunch taco shells, add some cheese, place them on a cookie sheet and let them bake at 350 degrees for about 15 to 20 minutes.
Check out some of the other latest recipes on my blog.