Shredded mexican chicken tacos

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 172.8
  • Total Fat: 7.9 g
  • Cholesterol: 62.1 mg
  • Sodium: 500.0 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 1.6 g
  • Protein: 13.5 g

View full nutritional breakdown of Shredded mexican chicken tacos calories by ingredient
Submitted by:


Mexican style Shredded chicken tacos Mexican style Shredded chicken tacos
Number of Servings: 15


    -one package boneless/skinless chicken thighs (or breasts) ~3lbs
    -one can Chipolte Peppers in Adobo sauce (13 1/8oz, can be found in spanish aisle)
    -1tbsp butter
    -2tbsp olive oil
    -1 car chicken broth
    - 2 to 4 cloves fresh garlic
    -1 white onion
    -2 limes
    -corn tortillas
    - Adobo spice
    - salt/pepper
    -bay leaf
    -ground cayenne pepper
    -any other spice you like


you can use the remaining liquid in the slow cooker to make a nice sauce for the tacos, just let it simmer until it thickens up a bit.


Trim the chicken as best as you can. Place the chicken in a large mixing bowl and add all of your spices, being careful to make sure that each piece is evenly coated with spice. Feel free to use a lot of spice, this is where a lot of the flavor for the dish comes from.

Take a dutch oven or large sauce pan and heat the butter and oil (you can opt to use only one or the other. I find that mixing the two works best). Once the butter/oil is hot throw all the chicken into the pot and allow all pieces to sear. The searing process should only take a minute or two. You don't want to cook the chicken here, just get a sear.

Next, add your can of chicken broth and your can of chipotle peppers in adobo sauce. Bring to a boil and hold for about 5 minutes, stirring the chicken occasionally.

Place entire contents of pot into slow cooker. Cook on low heat for 4-5 hours. When the chicken is tender enough to be pulled apart with a fork, it is done.

Remove the chicken and place back into large bowl. use 2 forks to shred. add a little of the liquid in the slow cooker to the mixture if you like.

Take your onion and finely dice it. Also wash and chop your fresh cilantro. Take the corn tortillas and heat them up in a nonstick pan, add meat mixture, diced onion, fresh cilantro and squzze some fresh lime juice on top.

If you like cheese, add some crumbled queso fresco on top. Enjoy!

Serving Size: makes aprox. 10-15 tacos

Number of Servings: 15

Recipe submitted by SparkPeople user SEAN6293.

Rate This Recipe