El Jefe Easy Chicken Tacos
These easy shredded chicken tacos are made for busy weeknights and hungry kids. Start by slow-cooking chicken thighs with Cock-A-Doodle Brew rub and broth until juicy and pull-apart tender. Once shredded, the chicken can be chilled and reheated throughout the week. Serve it in crunchy taco shells with a drizzle of El Jefe Taco Sauce, shredded lettuce, and cheddar cheese for a meal that’s full of smoky, savory flavor and just the right amount of kick. No stovetop required—just a microwave and a taco craving.
El Jefe Easy Chicken Tacos
Rated 3.3 stars by 3 users
These easy shredded chicken tacos are made for busy weeknights and hungry kids. Start by slow-cooking chicken thighs with Cock-A-Doodle Brew rub and broth until juicy and pull-apart tender. Once shredded, the chicken can be chilled and reheated throughout the week. Serve it in crunchy taco shells with a drizzle of El Jefe Taco Sauce, shredded lettuce, and cheddar cheese for a meal that’s full of smoky, savory flavor and just the right amount of kick. No stovetop required—just a microwave and a taco craving.
Ingredients
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3 LB – Chicken Thighs (Boneless/Skinless)
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6 TB – Cock-A-Doodle Brew Beer Can Chicken Rub
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2 Cup – Chicken Broth
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3 – Hard Shell Tacos
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3 TB – El Jefe Taco Sauce
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½ Cup – Iceberg Lettuce, shredded
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¼ Cup – Shredded Cheddar Cheese
Directions
Trim the chicken thighs as needed and place in the slow cooker. Add Cock-A-Doodle Brew rub and chicken broth. Mix and set to high.
Cook for 4 hours until the chicken is easily shredded.
Remove the chicken from the slow cooker and shred with forks.
Place in a container and into the fridge to cool and for later use.
Heat the chicken in a microwave safe plate ½ cup at a time.
Stuff the shells with the chicken and then give the tacos a drizzle of El Jefe Sauce.
Finish with shredded lettuce and cheese.
Enjoy!
