Irresistible Crockpot Chicken Taco Meat Recipe Easy 5-Ingredient Dinner
A simple and flavorful slow-cooked chicken taco meat recipe using just 5 ingredients, perfect for easy weeknight dinners and versatile for tacos, burritos, salads, or nachos.
- Prep Time: 10 minutes
- Cook Time: 6 to 7 hours (low) or 3 to 4 hours (high)
- Total Time: 6 hours 10 minutes to 7 hours 10 minutes (low) or 3 hours 10 minutes to 4 hours 10 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs or breasts
- 1 packet (about 2 tablespoons or 30 grams) store-bought taco seasoning
- 1 cup (240 ml) tomato sauce
- 1/2 cup (120 ml) low sodium chicken broth
- 2 cloves minced garlic or 1 teaspoon (5 ml) garlic paste
- Optional: fresh lime juice, chopped cilantro, crushed red pepper flakes
Instructions
- Rinse and pat dry 2 pounds of boneless, skinless chicken thighs or breasts. Place them in a large mixing bowl.
- Add 1 packet (about 2 tablespoons or 30 grams) of taco seasoning, 1 cup (240 ml) tomato sauce, 1/2 cup (120 ml) low sodium chicken broth, and 2 cloves (or 1 teaspoon / 5 ml paste) minced garlic to the bowl.
- Thoroughly coat each piece of chicken with the seasoning mixture using your hands or a spoon.
- Place the seasoned chicken evenly in the crockpot and pour any remaining sauce from the bowl over the top.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender enough to shred easily.
- Remove the chicken pieces to a plate and shred them with two forks or meat claws. Return shredded meat to the crockpot and stir to mix with the juices.
- Let the shredded chicken warm in the crockpot for another 10-15 minutes on low to soak up the cooking liquid.
- Serve warm in tortillas, over rice, or on salads. Optionally, squeeze fresh lime juice and garnish with chopped cilantro.
Notes
If crockpot runs hot, check chicken earlier to prevent drying out. To thicken sauce after shredding, cook uncovered for 15 minutes or stir in a cornstarch slurry. Frozen chicken can be used but requires 1-2 hours longer cooking time on low. For stovetop, simmer covered on low for 1.5 to 2 hours. Adding jalapeño or chipotle powder adds heat. Let shredded chicken warm in juices for best flavor absorption.
Nutrition
- Serving Size: Approximately 1/6th
- Calories: 220
- Fat: 5
- Carbohydrates: 8
- Protein: 30
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