Easy Chicken Taco Filling Recipes

CHICKEN TACO FILLING

Steps:

• Mix chicken broth and taco seasoning in a bowl.
• Place chicken breasts in a slow cooker and pour chicken broth mixture over chicken.
• Cover and cook on Low for 6 to 8 hours.
• Shred chicken to serve.

QUICK CHICKEN TACOS - WITH SAUCE!

Steps:

• Place Taco Seasoning ingredients in a bowl. Add 2 tbsp of the chicken broth and mix to form a loose paste.
• Add chicken, turn to coat.
• Heat oil in a large skillet over medium high heat. Cook chicken for 3 minutes on each side until lightly seared. (Reserve marinade dregs in bowl)
• Remove chicken into a shallow dish.
• Return skillet to stove, reduce to medium. Add remaining chicken broth, tomato paste, sugar and scrape in any marinade left in the bowl. Mix to dissolve, scraping base of pan, and bring to simmer
• Meanwhile, shred chicken with forks, or chop (don't worry if raw inside).
• Return chicken into sauce, toss and simmer for 2 to 3 minutes until sauce reduces to a thin syrup consistency (add water if reduces too fast). Adjust salt to taste.
• Transfer chicken and all sauce to serving bowl.

MICHAEL'S TACOS WITH CHICKEN TACO FILLING

Steps:

• Heat a large saute pan over medium heat and pour in enough olive oil to coat the bottom of the pan. Add the garlic and onions and cook until soft and nicely caramelized, about 10 to 12 minutes.
• In the meantime, season the chicken with salt and pepper. Sprinkle the flour over the chicken and toss to coat. Heat another large saute pan over medium-high heat and add 3 tablespoons of olive oil. Cook the chicken until it is lightly browned, about 6 to 8 minutes.
• Once the onion mixture is caramelized and softened, add the serranos, paprikas, cumin, and oregano. When the chicken is done, transfer it to the pan with the onions. Pour in the broth or water and bring to a boil. Reduce the heat and simmer until the sauce is thick and delicious, approximately 20 minutes. Adjust seasoning with salt and pepper.
• To serve the tacos: Put the toppings and chicken filling in bowls and allow guests to build their own tacos.

SARAH'S EASY SHREDDED CHICKEN TACO FILLING

Steps:

• Place chicken breasts into a saucepan and pour in enough water to cover. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes.
• Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks.
• Heat vegetable oil in a small non-stick saucepan over medium heat, and cook and stir onion until translucent, 2 to 3 minutes.
• Mix in the shredded chicken, cumin, chili powder, and tomato sauce; bring to a boil.
• Reduce heat to low and simmer until chicken is hot and the flavors have blended, about 3 minutes.

EASY TACO CASSEROLE

Steps:

• Brown meat, onion and garlic in large skillet until no pink remains and onion is clear. Drain grease.
• Add spices, tomatoes, beans and corn and mix well.
• Continue to cook over medium heat until some of the liquid has evaporated. You want a little liquid but not alot- like a sloppy joe mixture.
• In an 8x8 greased pan crush a handful of chips and place on the bottom of the pan, adding more chips until you have a good layer. **** I like to get it as dry as possible here so that it holds together like a lasagna. PLEASE use your taste and judgment here and make it as dry or as liquid as you like. :)
• Layer meat mixture on top of chips.
• Crush some more chips and place on top of meat. Press down on chip layer to draw some moisture into the top layer of chips.
• Top with cheese.
• Bake at 350F for about 20 minutes or until cheese is thoroughly melted.

EASY CHICKEN TACOS

Steps:

• In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture. Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.

SLOW COOKER CHICKEN TACO FILLING

Steps:

• In a small bowl or measuring cup, whisk together the taco seasoning mix and broth. Place the chicken in the crock pot. Pour the broth mixture evenly over the chicken. Cover the crock pot and cook on low heat for 4 hours or until the chicken is cooked. Remove the chicken from the crock pot and shred it with two forks or cut into bite-sized pieces. Return the chicken to the crock pot and stir to coat in the juices. Use immediately or place the meat and liquid from the crock pot in zip-top freezer bags. Press out the air and seal. Freeze for up to 6 months.

EASY CHICKEN TACOS

Steps:

• Dice chicken into small pieces, remember you will want this to be small enough to be taco filling so cut the chicken into roughly ½-¾ inch (1½ cm) cubes, don't stress if they aren't all exact. Transfer the cut chicken to a bowl. Add the taco seasoning and mix to coat the chicken.
• Let the chicken rest for a few minutes while you bring a large pan to medium-high heat. Once hot lightly grease the pan. Add the chicken.
• Cook the chicken 5 to 7 minutes, Stirring the chicken around every couple minutes. Chicken is done when an internal temperate reaches 165ºF and juices run clear. Remove from heat and let rest 3 to 5 minutes. Use as your filling in tortillas topped with your favorite garnishes.

LOADED CHICKEN TACO CASSEROLE

Steps:

• In a large bowl, combine the chicken, salsa and taco seasoning stirring until the chicken is evenly coated.
• Spread the refried beans evenly in the bottom of a 2 qt casserole dish. Then top the beans with the chicken mixture and finish with the cheese.
• Bake at 350˚F for 20-25 minutes until piping hot all the way through.
• Top the casserole with crushed tortilla chips, lettuce, pico de gallo and sour cream. Serve immediately.

EASY SHREDDED CHICKEN TACOS

Steps:

• Mix water and taco seasoning in a large bowl. Add tomato sauce, vinegar, garlic, oregano, cumin, and sugar; mix well.
• Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side. Add tomato sauce mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken breasts from the pan and shred meat with 2 forks when cool enough to handle. Return shredded chicken to the pan with the tomato sauce. Cook and stir until chicken is coated with sauce and sauce reduces a bit, about 5 minutes.
• Transfer chicken and sauce to a serving bowl and spoon onto taco shells.

EASY CHICKEN TACO FILLING

Steps:

• Saute onion and bell pepper in a medium skillet until soft.
• Place chicken breasts on top of saute mixture and spray with cooking spray.
• Fry chicken with saute mixture until browned and cooked through, cutting or shredding chicken while it cooks.

SARAH'S EASY SHREDDED CHICKEN TACO FILLING

Steps:

• Place chicken breasts in a saucepan and cover with water. Bring to a boil over medium heat, then simmer until no longer pink, 10 to 12 minutes.
• Transfer chicken breasts to a bowl. Allow to cool, then shred with 2 forks.
• Heat vegetable oil in a saucepan over medium heat. Add onion and cook until translucent, 2 to 3 minutes. Stir in shredded chicken, tomato sauce, cumin, and chili powder.
• Bring to a boil, then reduce heat to low and simmer until chicken is hot and flavors have blended, about 3 minutes.