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• Boil chicken to shred for tacos how to#

This gives the juices that have pushed to the outside of the meat time to redistribute throughout the chicken. In a large skillet, combine the shredded chicken with the salsa, cumin, garlic powder, onion powder, paprika, and chili powder. Let the cooked chicken rest for 5 minutes before shredding. This is the digital probe thermometer I use and leave in the chicken breast the whole time, for perfectly cooked chicken every time. This can take as little as 7 minutes or as long as 15 minutes depending on the thickness of your chicken breasts, so I always suggest an instant read thermometer. Cover, and cook until the internal temperature of the chicken reaches 160 degrees F. COVER AND steamįlip the chicken over, then add one cup of chicken broth to the skillet. Add the chicken in s single layer, then cook for 5 minutes. The bottom of the chicken should be golden brown at this point. You’ll start by heating a drizzle of olive oil in the pan over medium heat. It allows the chicken to brown on the bottom without any chance of sticking, tearing, or drying out. You will want to use a nonstick skillet for this recipe (this one is my absolute favorite, pictured). You can go simple with salt and pepper, or I always like to add garlic powder, onion powder, smoked paprika and oregano, no matter what I’m using the chicken for. Next, season the chicken with desired seasonings.

Boil chicken to shred for tacos how to#

Here’s how to make shredded chicken with step-by-step photos using my favorite stovetop method (full recipes of all methods in the printable recipe card at the bottom of the post): season THE CHICKENįirst, pat the chicken dry with paper towels so the seasonings stick and to ensure a beautiful sear. This creates a half poach/steam method, which cooks the chicken gently, without losing any moisture, creating incredibly juicy chicken. After the chicken is seared on the first side, it’s flipped, and allowed to sear on the second side along with chicken broth. This golden crust is the result of the Maillard reaction, also known as the flavor reaction, in which amino acids and reducing sugars produce browning and complex flavor that can’t be achieved any other way. The chicken first sears on one, creating a crust of flavor that seals in the juices and keeps your chicken tender while cooking.

Pick whichever cooking method works best for you! However, the stovetop method is my absolute favorite for the most flavorful shredded chicken. There are three easy ways to make shredded chicken: on the stovetop, in the slow cooker, and in the Instant Pot (or pressure cooker). Take it off the heat and serve.What’s the best way to make shredded chicken? Reduce the heat and continue to simmer until the liquid is reduced and all the flavors meld together.

Pour chicken stock into the chicken, garlic granules, Taco seasoning, salt, and black pepper, and stir to combine.Īdd the bbq sauce and stir to combine. Stir and continue to cook for another minute or two. Melt butter in a skillet over medium heat, add shredded chicken, spread it in the skillet, and leave undisturbed for 1 minute or so. Make the shredded chicken taco on the stovetop and assemble your tacos. Once the chicken cools slightly, shred the chicken using 2 forks or in a stand mixer. The internal temperature of the chicken should reach 165F/73C. First, you boil the chicken breast on the stove with seasoning and spice until tender and fully cooked.

Here is a quick overview of how to cook shredded chicken for tacos. Other taco toppings variations include salsa, chopped fresh tomatoes, pico de Gallo, guacamole, mango salsa, chipotle sauce, pineapple salsa, and many more. The following are what I love to top my tacos with. The best taco toppings are what you have on hand and whatever your preference is.