Easy Shredded Chicken
The easiest Shredded Chicken recipe that works for tacos, enchiladas, quesadillas etc.
Nutrition Facts
282 kcalCalories
34 gProtein
4 gCarbs
14 gFat
Ingredients
Instructions
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Continue Reading at Whatsgabycooking →Chef's Notes
I kept the seasoning basic here so you can make a ton of this at once and portion it into freezer bags. Then it's super easy to take it out and stir into Italian, Mexican, or any meal!
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Reviews from the Original Source
I made the Easy Mexican Chicken with the homemade Chipotle salsa tonight for dinner. It was fabulous! I’ll need to make a new batch for tomorrow since we ate most of it tonight. My new favorite recipe.
So amazing! I followed recipe and used thighs which I never do! Made the salsa! Omgosh SO good! Will be on rotation weekly!
This recipe is perfect. Best meal prep ever!!!
Love this recipe, so easy and flavorful. I made Gaby’s chipotle salsa to use with this recipe instead of jarred salsa and I think that made all the difference. I did use chicken breast because that’s what I had on hand, just adjusted the cooking time. Overall so easy and flavorful, will make again.
My family loves this chicken recipe for tacos! I make it weekly and will double it so we have extra chicken for bowls or more tacos the next day. The chipotle salsa is so easy and seriously the best. This is a great meal to deliver to families (with a new baby etc) bc they can have tacos one night and use leftover chicken for bowls, quesadillas, even taco salad.
Holy Mackerel, so glad Cup of Jo mentioned this recipe. Amazing and so helpful to have on hand, already imagining my lunch tomorrow in a bowl concept. Thanks Gaby.
Holy cow!!! Used your homemade chipotle salsa recipe that was linked (amazing), cooked it in a deep enameled cast iron skillet and then garnished our tacos with avocado, red cabbage, cotija, picked red onions, and cilantro. Can it wait to make it again. So easy and so good!!!!
Oh this is such a good one! Works a treat in the Dutch oven, so so very simple and tasty. I used thighs with skin on, then removed the skin at the end just before shredding, so you get that extra taste hit. Two thighs was enough for 4 quesadilla. Thanks, this is now joining the regular rotation!
Love this recipe, it's quickly become a staple. I make it to keep in the fridge for bowls or salads.
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