Putting together a delicious meal does not have to mean labor-intensive preparation. One of my favorite things about cooking is figuring out the shortcuts! And this recipe has
several. There are different methods to prepare shredded chicken, one of which tends to be the boiling method. I’m not a big fan of boiling chicken for several reasons:
- Huge pots of boiling water scare me, because BOILING WATER.
- Boiled chicken smells funny unless you add herbs, onions, garlic, etc., and at that point, you’ve made chicken soup.
- I’m just not into it.
So, how shall we do it? If you’re thinking ahead, you could double this recipe and throw everything in a slow cooker on high for 2-3 hours (or low for 4-5). It’ll come out great. If you’re like me and forgot to pick up some liners (these things have seriously changed my life) for your crockpot, you can cook the chicken quickly on the stove.
Here are some tips to get your chicken tasting delicious:
- I use tenders, but you don’t have to. They just cook up quickly, which is why I gravitate toward them for recipes where I need chopped/shredded/sliced chicken. Breasts or thighs work for this recipe, too. Whatever you want or have in stock! Rotisserie chickens work as well, just check the label for any funky ingredients.
- If you’re making a big batch of chicken, set your KitchenAid mixer to work. Throw the chicken in while it’s hot, and using the flat beater attachment, set the mixer on speed 2 and let it work for a minute or so, or until the chicken is shredded to the consistency you want. This is probably one of my favorite shortcuts. Who doesn’t get tired and frustrated with two forks, mindlessly shredding chicken until you decide that the level of shredding is “good enough”.
- Make sure to cover the chicken immediately after you shred it so that it doesn’t dry out. The steam from the chicken will help to keep it moist.
Grab your gluten free tortillas, create an assembly line, and then it’s up to you to figure out how many to eat. I may or may have not consumed four tacos.
I add some extra heat to the tacos with a jalapeño. Skip this ingredient if you’re not crazy like me, or scoop out the seeds to make it more mild. Oh, and don’t actually touch the jalapeño, or else YOU WILL REGRET IT. I’m not bad-ass enough anymore to not wear gloves while I handle jalapeños. I wear contacts. No amount of hand-washing will ameliorate that awful, stinging burn later that night when you go to remove your contacts. Safety in the kitchen!
Cauliflower rice as a side dish is a pretty good choice, while you’re at it. Enjoy!
- Cook chicken tenders; shred immediately and set aside.
- Add extra oil if necessary to pan, and increase heat to medium-high. Add bell peppers, onion, and jalapeño. Let cook until vegetables begin to caramelize, then add garlic and cook for an additional 30 seconds, constantly stirring so garlic doesn't burn.
- Add salsa, shredded chicken, and salt to pan. Lower heat to medium and cook for about five minutes.
- Add equal parts of the chicken filling to tacos and garnish with fresh cilantro, avocado, and lime.
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