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Pulled Chicken Sandwich

Easy pulled chicken sandwiches made by simmering chicken in taco skillet sauce for a quick, flavorful filling.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

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

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 the heat to a simmer.
  • Simmer until the chicken is cooked through and reaches an internal temperature of 165°F, about 20–25 minutes depending on thickness.
  • Remove the chicken from the pot and let it rest briefly, then shred with two forks.
  • Spoon about 1/2 cup of the cooking sauce from the pot over the shredded chicken and mix to coat; add more sauce to taste if desired.
  • Mound the sauced shredded chicken onto rolls and top with shredded iceberg lettuce and cilantro sprigs before serving.

Equipment

  • Large Pot
  • Tongs or slotted spoon
  • forks (for shredding)
  • measuring cup
  • Mixing Bowl

Notes

  • Use more or less sauce to adjust flavor and moisture.
  • Check chicken doneness with a thermometer for safety.
  • Shred chicken while still warm for easier shredding.