Sarah's Easy Shredded Chicken Taco Filling

These shredded chicken tacos are quick to make — no slow cooker needed. I came up with this recipe when I was craving tacos but didn't want ground beef. Serve this warm chicken filling in a taco shell, covered with lettuce, tomatoes, cheese, or other favorite toppings.

Ingredients

• 1 pound skinless, boneless chicken breast halves
• 2 teaspoons vegetable oil
• 1 tablespoon minced onion
• 0.25 cup tomato sauce
• 1 pinch ground cumin
• 1 pinch chili powder

Steps

1. Place chicken breasts in a saucepan and cover with water. Bring to a boil over medium heat, then simmer until no longer pink, 10 to 12 minutes.
2. Transfer chicken breasts to a bowl. Allow to cool, then shred with 2 forks.
3. Heat vegetable oil in a saucepan over medium heat. Add onion and cook until translucent, 2 to 3 minutes. Stir in shredded chicken, tomato sauce, cumin, and chili powder.
4. Bring to a boil, then reduce heat to low and simmer until chicken is hot and flavors have blended, about 3 minutes.