Shredded Chicken Taco Filling

Makes 4-6 Servings
This recipe poaches the chicken breast and then shreds the meat before cooking it with the taco spices. However, it is a great way to use up leftover chicken meat.
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  • 1 pound (500g) boneless chicken breast meat
  • 2 teaspoons (10ml) olive oil
  • 1 small onion, finely chopped
  • 3 tablespoons (60ml) taco seasoning
  • ⅔ cup (160ml) water
  • ½ cup (120ml) diced tomatoes


Place the chicken breasts into a medium saucepan and cover completely with water. Bring to a boil and simmer for 12-15 minutes until it reaches an internal temperature of 165°F/74°C. Place chicken in a large bowl to cool. Use two forks to shred the chicken. Set aside. Add the olive oil to a large skillet and bring to medium heat. Add in the onions and sauté until translucent, approximately 2-3 minutes. Add in the taco seasoning and continue to cook for 1 minute. Add in the water and stir to combine completely. Add in the shredded chicken and the diced tomatoes. Continue to cook on medium/low for 10 minutes to allow flavours to develop.* Season with salt and pepper to taste before serving.

Build your taco with all your favorite toppings.

*Cook’s Note: For those who love it really hot and spicy, you can stir in ½ teaspoon (2.5ml) of red pepper flakes once the chicken and diced tomatoes are added. Hot sauce can be added as a topping.


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