Not only are these shredded chicken tacos healthy and delicious, but below you’ll find three reliable ways to prepare the chicken for your next taco night. Choose the method that fits your schedule—Instant Pot, slow cooker, or sous vide—and enjoy!
Shredded Chicken Tacos – 3 Ways!
Taco night just got easier. These shredded chicken tacos are a crowd-pleaser and versatile for weeknight dinners or meal prep. Below are three dependable ways to cook the chicken so you can shred it and assemble tacos quickly: Instant Pot, sous vide, and slow cooker. Each method yields tender, flavorful chicken—pick the one that suits your equipment and time.
Instant Pot Chicken
The Instant Pot method is fast and convenient, especially when you’re short on time. You can use fresh or frozen chicken breasts or thighs. Briefly sear the seasoned chicken on Sauté, add a small amount of liquid, seal, and cook on high pressure for about 10 minutes. Then quick-release, remove the chicken, and shred.
Sous Vide Chicken
The sous vide method produces very moist, evenly cooked chicken. This is the technique shown in the photos here. Season the chicken and vacuum-seal or bag it with as much air removed as possible, then sous vide at 165°F for several hours. After the water bath, discard excess juices and quickly sear the skin in a hot skillet for a crisp exterior before shredding.
Slow Cooker Chicken
The slow cooker is the true set-it-and-forget-it option and is ideal when you want to free up the oven and stovetop. Add seasoned chicken and a splash of water to the slow cooker, and cook on low for 6–8 hours or on high for 2–4 hours until the meat pulls apart easily. Remove, discard any bones, and shred.
Let’s Talk Tortillas!
The tortilla you choose can make or break a taco. Options include corn, flour, whole wheat, and grain-free varieties. For a classic street-taco experience, small “street taco” sized tortillas work best. If using store-bought tortillas, warm them briefly before serving. You can brown them in a skillet, or for a slightly charred aroma, warm them briefly over a gas flame or on a hot grill. Warming keeps them pliable and improves texture.
Want to Skip the Tortilla?
If you prefer to skip tortillas altogether, these shredded chicken tacos adapt well to other formats:
- Nachos: Layer chips or baked vegetable alternatives with shredded chicken, cheese, and your favorite toppings, then bake until melty.
- Lettuce wraps: Use romaine leaves or cabbage as a crisp, low-carb option.
- Salad: Build a taco salad by topping a bed of greens with shredded chicken and all your favorite taco toppings.
Taco Topping Ideas
Cilantro + Diced Onion = Everything!
A simple mix of chopped cilantro and finely diced white onion is a classic topping that brightens shredded chicken tacos. Just combine equal parts cilantro and onion and sprinkle over each taco for an instant flavor boost.
More Topping Ideas
- Salsa — any style, mild to spicy
- Hot sauce
- Avocado slices
- Guacamole
- Sour cream or Greek yogurt (mix with a little hot sauce for a zesty crema)
- Diced tomatoes
- Pickled or fresh jalapeños
Shredded Chicken Tacos for Meal Prep
These tacos are excellent for meal prep. Cook a double or triple batch of chicken using any of the three methods, then store the shredded chicken separately from tortillas and fresh toppings. Keep toppings like cilantro and onions packed separately to preserve freshness. Assemble tacos just before eating for the best texture and flavor.
How Long Will They Keep in the Fridge?
Shredded chicken stored in an airtight container will last up to 5 days in the refrigerator. Fresh toppings such as guacamole, tomatoes, or chopped cilantro may be more perishable, so plan to use those early in the week or replace them as needed.
Recipe Pairings
- Refreshing drinks: Pair tacos with a citrusy cocktail or a simple lime-based mocktail.
- Guacamole: Fresh guacamole or a fruit-forward variation like mango guacamole makes an excellent starter with chips.
- Sides: Mexican street corn salad, a simple slaw, or a fresh bean salad complement the tacos nicely.
More Taco Recipes
- Baked cod fish tacos
- Vegan sweet potato tacos
- Ahi tuna tacos
- Instant Pot lentil tacos
- Easy ground beef tacos
Shredded Chicken Tacos
Author: Emily Richter
Summary: These shredded chicken tacos are healthy, flavorful, and adaptable. Use the Instant Pot, sous vide, or slow cooker to prepare juicy chicken that shreds easily for taco night.
Prep time: 15 mins · Cook time: 30 mins (varies by method) · Total: ~45 mins · Servings: 6
Ingredients
- 1.5 lb bone-in chicken thighs, skin on
- 2 tablespoons taco seasoning (homemade or store-bought)
- 8–12 street taco tortillas (flour or corn)
- ½ cup chopped cilantro
- ½ medium white onion, finely diced
- ½ cup cotija cheese or shredded cheddar
- ⅓ cup sour cream or Greek yogurt
Instructions
Sous Vide Chicken Thighs
- Fill a large pot with water and set your sous vide to 165°F, making sure the chicken can be fully submerged.
- Pat the chicken thighs dry with paper towels. Evenly rub the taco seasoning over the thighs so they are well coated.
- Place thighs in a vacuum seal bag, zipper bag, or reusable silicone bag and remove as much air as possible so the chicken will sink.
- Submerge the bag in the water bath and cook for 4–5 hours.
- Remove the thighs from the bag, check that the internal temperature is 165°F, discard excess liquid, and set the chicken aside.
- Heat a skillet over medium-high with a bit of olive oil. Sear the thighs skin-side down 2–3 minutes to crisp the skin, then remove and proceed to shredding.
Instant Pot Chicken Thighs
- Pat thighs dry and rub with taco seasoning so they are evenly coated.
- Turn the Instant Pot to Sauté. When hot, add 2 tablespoons oil and sear the thighs skin-side down 2–3 minutes, flip, sear another 2–3 minutes, then remove.
- Pour ½ cup water into the pot, return the chicken, seal, and cook on high pressure for 10 minutes.
- Quick-release the pressure, remove the chicken, and proceed to shredding.
Slow Cooker Chicken Thighs
- Pat thighs dry and coat with taco seasoning.
- Add about ⅓ cup water to the slow cooker, add the seasoned chicken, and cook on high 2–4 hours or low 6–8 hours until tender.
- Remove thighs and proceed to shredding.
Taco Assembly
- While the chicken cooks, mix the chopped cilantro and diced white onion in a small bowl.
- Remove bones from the cooked thighs and use two forks to shred the meat.
- Lightly warm or brown tortillas, then fill each with shredded chicken, the cilantro-onion mix, cheese, and a dollop of sour cream or Greek yogurt. Add salsa, avocado, or hot sauce as desired.
- Serve immediately and enjoy.
Nutrition (approximate per serving)
Calories: 368 kcal · Carbohydrates: 21 g · Protein: 28 g · Fat: 10 g · Fiber: 1 g · Sugar: 2 g
Nutrition information is an approximation and should be used as a guide only.
If you try this recipe, feel free to share photos of your tacos using your preferred toppings and preparations. Enjoy taco night!