This recipe is SO SIMPLE I know it’ll become a standard edition to your weekly recipe rotation. Its a yummy way to jazz up ordinary chicken- and it’s SO versatile. You can use the chicken in salads, tacos, enchiladas, sandwiches, etc. etc. etc. So go ahead, make EXTRA. Not only do the flavors intensify the longer its sits in the fridge, but I guarantee you’ll want more the next day.
MEXICAN SHREDDED CHICKEN
5-6 boneless skinless chicken breasts
1 packet of taco seasoning
1 large Spanish onion
(Seriously, THAT’S IT!)
Place the chicken, onion and seasoning in a large pot. Cover with water and bring to a boil. Reduce heat to low and let the chicken simmer for about 3 hours. Remove the chicken from the pot and shred with two forks. Meanwhile, bring the liquid in the pot to a boil and reduce until you have a thick sauce. Turn off the heat, return the shredded chicken to the pot and combine.
Tip: Short on time? No worries. Make the recipe in your slow cooker. Just add the ingredients before heading off to work, doctors visits or play dates and finish the sauce when you’re ready to serve!