This Crockpot Chicken Taco Meat requires only 3 ingredients, and results in juicy, shreddable chicken that is perfect to use in a variety of dishes!
Need this chicken ready in less time?
Try our Instant Pot Chicken Taco Meat...made with the same ingredients, but ready in just 30 minutes!
How to make Crockpot Chicken Taco Meat
- Place chicken breast in the slow-cooker in a single layer.
- Top with homemade taco seasoning.
- Pour the broth over the seasoned chicken. Cover, and cook on HIGH for 3-4 hours, or LOW for 6-8.
- Remove chicken breast, and place in a large bowl. Shred the chicken with two forks (or in a stand-mixer).
- Stir the reserved crockpot juices, then remove ½ cup and mix it into the shredded chicken (you can add more to taste).
- Ready to serve!
Recipe Notes:
- For easy shredding: Use a stand-mixer. The fork method works just fine, but it takes only 1 minute to shred in my Kitchen-Aid! (I like using the paddle attachment.)
- After shredding chicken: You can add more than the recommended amount of reserved broth, until desired consistency/flavor is reached.
Storing Crockpot Chicken Taco Meat
- FRIDGE: Store the chicken taco meat in an airtight container for up to 4 days.
- FREEZER: Freeze in an airtight container, or freezer-bag for up to 3 months.
- Freezer Tip: Store and flatten it out in freezer zip-loc bags. Takes up less space in the freezer, and helps it thaw quicker when it's time to use!
Ways to Use
This chicken taco meat is so versatile! We've used it on tacos, quesadillas, salads, burritos, taquitos, and enchiladas!
Try it in some of our recipes in place of the recommended chicken or protein, for an extra flavor-boost! Like our:
- Green Enchiladas
- Red Enchiladas
- Baked Chiles Rellenos (in place of the ground turkey)
- Crispy Baked Bean Tacos (in place of the beans)
Enjoy! 🙂
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Crockpot Chicken Taco Meat {Easy, 3-Ingredient Recipe}
Equipment
Ingredients
- 3 lbs chicken breast (boneless, skinless)
- 4 tablespoon homemade taco seasoning (or 2 packets store-bought)
- 1 cup low-sodium chicken broth (or water)
Instructions
- Place chicken breast in the slow-cooker, then top with taco seasoning, and broth.
- Cook on high for 3-4 hours, or low for 6-8.
- Remove chicken breast and place in a large bowl.
- Shred the chicken with two forks (or a stand-mixer).
- Stir the reserved crockpot juices, then remove ½ cup and mix it into the shredded chicken. (see notes)
- Ready to serve!
Video
Notes
- For easy shredding: Use a stand-mixer. The fork method works just fine, but it takes only 1 minute to shred in my Kitchen-Aid! (I like using the paddle attachment.)
- After shredding chicken: You can add more than the recommended amount of reserved broth, until desired consistency/flavor is reached.
Nutrition Facts
Watch the VIDEO on how to make Crockpot Chicken Taco Meat
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