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Mexican Shredded Chicken

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Quick and easy Mexican shredded chicken recipe made on the stovetop in 1 pot and only 30 minutes. Great for tacos, casseroles and sandwiches. 
Course Main Course
Cuisine Mexican
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 6 People
Calories 131
Author Abeer


  • 2 tbsp Oil
  • 1 tbsp Onion Finely chopped
  • 1 pound Chicken breast
  • 4 tbsp Taco seasoning
  • Salt To taste
  • Pepper To taste
  • 1/2 cup Water Or chicken broth
  • 8-10 Tacos Hard or soft
  • 1 cup Toppings E.g. lettuce, tomatoes, onions, sour crea e.t.c


  • Heat oil in a nonstick pan over medium heat.
  • Add onions and chicken and cook until chicken is no longer pink and onion is golden brown.
  • Stir in taco seasoning, salt, pepper and water or chicken broth. Mix thoroughly.
  • Cover and cook for about 15 minutes.
  • Remove the cover and cook until water is reduced and chicken is cooked through, making sure to stir every few minutes.
  • Turn off the heat and use two forks to shred the chicken.
  • Fill your hard or soft tacos with shredded chicken and your choice of toppings and enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 


Calories: 131kcal | Carbohydrates: 1g | Protein: 16g | Fat: 6g | Cholesterol: 48mg | Sodium: 231mg | Potassium: 279mg | Vitamin A: 190IU | Vitamin C: 1.7mg | Calcium: 4mg | Iron: 0.4mg