Have you ever found yourself in a meal rut? You know, the ones where you feel like you seem to be making the same recipes over and over again? I know that I do, especially since we find ourselves eating A LOT of chicken during the week and honestly, how many ways can you really cook chicken?
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The answer is, that the options are endless so, I’m here today, to offer you a solution to your Chicken-Cooking-Rut woes and bring you a new spin to this clucking meal staple. What did I bring you from my magical kitchen idea box that should help save the day? Shredded Chicken Tacos!
My husband and mother-in-law made some awesome green chili this weekend which I may share the secrets to another day, IF he paid attention to what he did. He’s a “wing-it” kind of cook and so am I but sharing my kitchen creations has made me learn to actually write things down. But anyways, back to this green chili. To avoid letting it go to waste, I wanted to make a dish that was good on its own but that the green chili would compliment and this is how our Shredded Chicken Tacos were born!
This could easily be done in a slow cooker but I opted for the quicker method especially since I didn’t figure out what I was doing until about an hour before dinner. This should clue you in on how easy and quick this landed up being and it will go much quicker for you since I am here to tell you how to get it done! No experimenting and worrying whether or not it is going to turn out for you!
One thing I will say, these Shredded Chicken Tacos were flavorful and delicious but not spicy at all incase you were wondering. To turn up the heat, I would recommend that in place of the 1/4 cup of regular tomatoes, use a 1/4 cup of canned diced tomatoes with green chili or your favorite salsa! Overall, this certainly gives a good mild option to start with if you have kids or just like things a little tamer but the options are endless to add the spice to it. Alright, you’re hungry so let’s just get on with it!
Shredded Chicken Tacos
- 3 Chicken Breasts
- 1 tsp Paprika
- ½ tsp Cumin
- ¼ tsp Chili Powder
- ¼ tsp Cayenne
- ½ tsp Salt
- ¼ tsp Black Pepper
- 2 TBL Butter
- 1 Cup Onions Diced
- 2 Cloves Garlic Minced
- 1/4 tsp Cilantro Dry or Fresh
- ½ C Diced Tomatoes Canned or Fresh
- Tortillas or Salad
Preheat the oven to 375°F
In a small bowl, combine your spices (Paprika, Cumin, Chili Powder, Cayenne, Salt, Pepper) and set aside.
Dice onion to make 1 Cup and mince 2 cloves garlic and combine in one small bowl. Set aside. (If using a fresh tomato, dice up ½ Cup at this time as well and place in a separate bowl)
Place your chicken breasts in a medium baking dish (roughly 2 QT size) and season with your mixed spices using about 1 tsp of seasoning and place in oven for 15 minutes.
While the chicken is baking, in a medium sauce pan, melt 2 Tablespoons of butter. Add the entire bowl of garlic and onions and season with about ½ tsp of spice mixture. Add 1/4 tsp Cilantro. Sautee for about 2 minutes, then add your diced tomatoes and sautee together for about 2 more minutes.
When chicken has cooked for 15 minutes, carefully pull out of the oven and add the hot tomato, onion and garlic mixture over the chicken and place back into the oven for about 25 more minutes.
After ensuring that the chicken has cooked through, take two forks and shred the chicken in the baking dish or a separate bowl.
Serve as tacos with cheese, sour cream, green chili or whatever your heart desires or as a salad!
Like what you see? I’d love to hear from you! For more simple and tasty treats, see my Recipe Box section for more delicious inspiration like my simple, yet delicious, One-Pan Oven Roasted Chicken and Potatoes! To be the first to know about more recipes, DIY projects or ideas for a simple life and home, sign up for the Real Housewife of Montana Newsletter and be sure to follow me on Pinterest, Instagram, Twitter or Bloglovin for the most recent posts from Montana!