This slow-cooked shredded chicken is my unapologetic tribute to Taco Bell’s legendary shredded chicken burritos — gone, but never forgotten. Simmered to perfection with bold spices and just the right amount of kick, this copycat recipe hits all the right notes: juicy, savory, and stuffed with fast food nostalgia. One bite and you’ll swear you’re back in the drive-thru at midnight, Baja Blast in hand, living your best and cheesiest life. Live más, forever.
Shredded Chicken
| Ingredient | Quantity | Unit |
| Chicken breast tenderloins | 1 | Pound |
| Low-sodium chicken broth or water | 1/2 | Cup |
| Tomato sauce | 1/2 | Cup |
| Onion powder | 1/2 | Teaspoon |
| Garlic powder | 1/2 | Teaspoon |
| Ground cumin | 1/4 | Teaspoon |
| Smoked paprika | 1/4 | Teaspoon |
| Chili powder | 1/8 | Teaspoon |
| Salt | 1/4 | Teaspoon |
| Black pepper | Pinch | – |
| Cayenne (optional) | Pinch | – |
| Apple cider vinegar | 1/2 | Teaspoon |
| Granulated sugar | 1/4 | Teaspoon |
| Lime juice or hot sauce | Splash | – |
Instructions
- Add all ingredients to a slow cooker and cook on low for 4 to 5 hours or on high for 2 to 3 hours.
- Shred the chicken directly in the slow cooker and stir to coat in the sauce.
- Serve with shredded cheese, rice, and your favorite hot sauce or a Baja Blast-inspired drink.
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