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
PS Seasoning Chef
Mexican
Dinner
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
- 3 LB – Chicken Thighs (Boneless/Skinless)
- 6 TB – Cock-A-Doodle Brew Beer Can Chicken Rub
- 2 Cup – Chicken Broth
- 3 – Hard Shell Tacos
- 3 TB – El Jefe Taco Sauce
- ½ Cup – Iceberg Lettuce, shredded
- 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!
