Split Chicken Breasts, Taco Chicken
Split Chicken Breasts
Shredded Taco Chicken using Split Chicken Breast
At the time I made this recipe, Split Chicken Breasts were highly available at Aldi (delivered to me through InstaCart). I posted a blog about meat shortages and grocery delivery updates the other day that can be found here. As we have come to know, things change quickly and the next week when I went to order, there was no chicken breast, chicken thighs or split chickens but there were plenty of whole chickens.
I’m sharing this recipe should you find yourself standing in the poultry section and once again, it’s only split chicken breasts! We will certainly take what we can get so I will continue to share recipes based on what my family is eating from what is available.
I prefer to cook my split chicken breasts first, and remove skin and bones later. Where as with a whole chicken, I might consider cutting it to different portions to make different chicken dishes instead of cooking a whole chicken. Although, sometimes I do that too!
If you need it, here is a video on cutting a whole chicken.
I like to use a rub on the outside of the skin and tuck some rub inside the skin where it will cover the meat portion. This particular recipe, I made a taco seasoning at home using seasonings I had on hand and seared it in my Instant Pot before switching it over to Slow Cook.
You could also sear it and then add the broth for Pressure Cooking if you had less time. I would estimate 10 minutes of manual pressure mode for two split chicken breasts, although have not tested myself as of yet.
Shredded Taco Chicken
Ingredients
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 1/2 tsp garlic powder
- 2 split chicken breast or 1 lb boneless skinless chicken breast
- 1 tsp olive oil
- 1 cup tomato broth or chicken broth
Instructions
- Begin by mixing seasonings together in a small bowl. Rub on the outside of skin and inside of skin.
- Heat Instant Pot to saute mode. Once heated add 1 tsp olive oil. Sear sides of chicken for about 1 minute.
- Switch to the slow cooker mode for 3 hours. Check internal temperature has reached 160 F with a meat thermometer.
- Remove split chicken from the pot to a cutting board. Shred chicken using two large forks (or my favorite meat shredding tool from Pampered Chef the "Quick Shred")
- Serve with toppings as desired such as plain Greek yogurt (instead of sour cream), salsa, shredded cheese, cilantro, green onions, etc.
