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Pulled Chicken Sandwich

Juicy shredded chicken tossed in taco skillet sauce makes a quick, flavorful sandwich.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 lb chicken breast
  • 1 jar McCormick Taco Skillet Sauce
  • 1/2 cup chicken broth
  • 2 cups shredded iceberg lettuce
  • sprigs cilantro

Instructions

  • Place the chicken breasts in a large pot in a single layer and add the McCormick Taco Skillet Sauce and chicken broth so the chicken is mostly submerged.
  • Bring the pot to a boil over medium-high heat, then reduce to a simmer and cook until the chicken is cooked through and reaches 165°F (about 20–25 minutes).
  • Remove the chicken to a cutting board and shred with two forks or shredding claws.
  • Stir about 1/2 cup of the cooking sauce from the pot into the shredded chicken (add more to taste) to moisten and season it.
  • Spoon the pulled chicken onto sandwich rolls and top with shredded iceberg lettuce and cilantro sprigs before serving.

Equipment

  • Large Pot
  • Tongs
  • forks or shredding claws
  • Measuring cup
  • kitchen thermometer (optional)

Notes

  • Use more or less sauce to adjust spiciness and moisture.
  • Check chicken temperature to ensure doneness.
  • Shred chicken while warm for easier shredding.