Shredded Chicken Tacos

These delicious tacos should be served with guacamole, sour cream, extra salsa, and chopped raw onions if you like food with a nice kick.

Serves: 6Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 6


  • 2 lbs. boneless, skinless chicken breasts
  • 2 Tbsp. chili powder
  • 1⁄2 tsp. cumin
  • 1⁄2 tsp. dried oregano leaves
  • 1 tsp. salt
  • 1⁄8 tsp. pepper
  • 1 medium onion, peeled and chopped
  • 1⁄2 cup chicken broth
  • 1 ancho chili
  • 2 tomatoes, seeded
  • 1⁄2 cup salsa
  • 8 taco shells
  • 3 cups shredded lettuce
  • 2 cups shredded Colby cheese
  • 1⁄2 cup taco sauce or salsa


  • In a small bowl, combine chili powder, cumin, oregano, salt, and pepper and mix well. Rub this mixture into the chicken breasts and place in a 4- to 6-quart slow cooker along with the onions. Pour chicken broth over all. Cover slow cooker and cook on low for 6 hours until chicken is completely cooked.
  • Preheat oven to 375°F. Roast and peel ancho chili and dice.
  • Remove chicken from slow cooker, shred with forks, and return to slow cooker. Add tomatoes and salsa, cover and cook 15 minutes more.
  • Meanwhile, heat taco shells in the oven for 5 to 10 minutes until hot. Make tacos with chicken mixture and remaining ingredients.