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Shredded Taco Chicken

Shredded Taco Chicken
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Serve with soft tortillas or rice and top with shredded cheese and lettuce.
Yields:6 servings

To Freeze and Cook Later

  1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date. (Three months from when you prepped the meal.)
  2. Add all ingredients except water to your freezer bag.  
  3. Remove as much air as possible, seal, and freeze for up to three months. 

To Cook in Crockpot

  1. Add to crockpot with water and cook on “low” for 4 hours or “high” for 1 ½ - 2 hours.
  2. Shred chicken and toss to coat in the sauce.

To Cook in Instant Pot

  1. Add frozen meal to Instant Pot with water and pressure cook on high with the valve sealed for 25 minutes.
  2. Natural release.
  3. Shred chicken and toss to coat in the sauce. 
  4. Optional: Switch to saute for 5 minutes to thicken the sauce to your liking.

One Comment

  • Jodye Moore says:

    Yum! Being someone who cooks a lot I was a bit skeptical of how tasty these would be… but we are 4 for 4 on recipes from your site and all 4 have been amazing. These tacos were delicious!

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