1. Prepare the Seasoning: In a small bowl, combine all the taco seasoning ingredients: chili powder, cumin, smoked paprika, dried oregano, onion powder, garlic powder, salt, black pepper, and optional cayenne. Stir until everything is well-mixed. This ensures an even distribution of flavor on the chicken.
2. Season and Sear the Chicken: Pat the chicken dry with paper towels; this helps in achieving a good sear. Season all sides of the chicken generously with about half of the prepared spice mixture. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, carefully place the seasoned chicken in the pot. Sear for 3-4 minutes per side, until a golden-brown crust forms. This step is crucial for developing deep flavor (the Maillard reaction). Don’t overcrowd the pot; work in batches if necessary. Once seared, remove the chicken from the pot and set it aside on a plate.
3. Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion to the same pot, scraping up any browned bits from the bottom (this is pure flavor!). Sauté for 5-7 minutes, until the onion has softened and become translucent. Add the minced garlic and the remaining half of the taco seasoning. Cook for another minute until the garlic is fragrant. Toasting the spices at this stage blooms their flavor.
4. Create the Simmering Sauce: Pour in the chicken broth to deglaze the pot, using a wooden spoon to scrape up any remaining flavorful bits from the bottom. Add the entire can of diced tomatoes with green chiles (undrained) and stir everything together.
5. Simmer the Chicken: Return the seared chicken to the pot, nestling it into the sauce. Bring the liquid to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 20-25 minutes (for breasts) or 30-35 minutes (for thighs), or until the chicken is cooked through and tender enough to shred easily. The internal temperature should reach 165°F (74°C).
6. Shred the Chicken: Carefully remove the cooked chicken from the pot and place it on a cutting board or in a large bowl. Using two forks, shred the meat. It should be very tender and fall apart with little effort. Alternatively, for a quick shred, you can use a stand mixer with the paddle attachment on low speed for about 15-20 seconds.
7. Finish the Dish: While the chicken is out of the pot, you can allow the sauce to simmer for an additional 5-10 minutes to thicken slightly if desired. Return the shredded chicken to the pot with the sauce. Stir in the fresh lime juice. This final touch of acidity will cut through the richness and make all the flavors pop. Let the chicken absorb the sauce for a few minutes. Taste and adjust salt or other seasonings as needed. Your shredded chicken is now ready to serve!

Slow Cooker Shredded Chicken Tacos Method

For a hands-off approach, the slow cooker is your best friend.

1. Place the onion and garlic at the bottom of the slow cooker.
2. Place the chicken on top.
3. In a bowl, mix the entire spice blend with the chicken broth and the can of diced tomatoes with green chiles. Pour this mixture over the chicken.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
5. Once cooked, remove the chicken, shred it, and return it to the slow cooker. Stir in the fresh lime juice and let it sit for 10 minutes to absorb the sauce.

Instant Pot Shredded Chicken Tacos Method

When you’re short on time, the Instant Pot delivers tender chicken in a fraction of the time.

1. Set the Instant Pot to the “Sauté” function on high. Add the olive oil.
2. Season the chicken with half the spice blend and sear on both sides, working in batches. Set aside.
3. Add the onion and sauté for 3-4 minutes. Add the garlic and the remaining spice blend and cook for another 30 seconds.
4. Pour in the chicken broth to deglaze the pot. Turn off the “Sauté” function.
5. Add the can of diced tomatoes with green chiles and stir.
6. Return the chicken to the pot.
7. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 12 minutes for breasts or 15 minutes for thighs.
8. Once the cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release.
9. Remove the chicken, shred it, return it to the pot, and stir in the fresh lime juice.