Slow Cooker Shredded Chicken Taco Meat is perfect for large gatherings or to freeze for other meals. A simple trick makes the shredding of the chicken breasts effortless too!
Is there anyone who doesn’t love Mexican food? It’s my favorite! Whenever I’m not sure what to make for dinner I whip something up in that direction.
I love that it’s so relaxed and unpretentious but mostly those gorgeous, earthy, spicy flavors!
This Slow Cooker Shredded Chicken Taco Meat recipe is a great way to cook up a large batch of succulent, spicy shredded chicken for a taco party, for salads, or soups,
Perfect for a Mexican-themed meal or Cinco de Mayo.
A simple trick shreds the chicken in about 30 seconds with no effort from you.
It’s an easy recipe and makes a ton of savory, taco meat perfect for meal prepping, party taco buffet OR to freeze and pull out when you need something quick to make for dinner (tostadas, on taco salad, etc.).
If you use an Instant Pot try this Mexican Shredded Chicken recipe too!
Crockpot Chicken Tacos – Ingredients
The shredded chicken taco recipe is very easy. It uses:
- skinless boneless chicken breasts
- chicken stock
- a can of spicy diced tomatoes
- spices that create a homemade taco seasoning
That’s all it takes to make mouthwatering meat for shredded chicken tacos!
Which Diced Tomatoes to Use
A few notes on the ingredients. We are so fortunate that canned food producers have dialed in on all the uses for canned diced tomatoes and do the work for us.
For this recipe, I use diced tomatoes with some sort of spicy flavor that works with tacos (and the can juices).
Homemade Taco Seasoning
Prepared taco seasoning is convenient but often overly salty.
Though it takes a few minutes longer using a blend of spices creates flavors that are on point.
Well-rounded seasonings that create mouthwatering meat that’s spicy enough and not overly salty (if you LOVE salt, you can add more but this way it doesn’t highjack the natural flavors in the recipe).
A TRICK for Making Shredded Chicken Taco Meat
Use our favorite trick to shred this chicken found here Moist Homemade Shredded Chicken Breasts.
I have a little trick I use to shred chicken: I put it in my standing mixer!
In about 30 seconds the meat is wonderfully shredded with no pulling it apart with forks. You can watch a video of it shredding chicken.
A TIP About this Shredded Chicken Taco Meat
The beauty of a slow cooker is that the liquid does NOT evaporate (as well as you can fix it and forget it).
During cooking it may appear there is too much liquid. Toward the end of the cooking, the chicken is shredded and returned to the slow cooker to cook a bit longer and drinks in the savory spicy broth.
It keeps the shredded chicken taco meat moist with some juices but certainly not more than is needed.
On the other hand, if you are a person who loves lots of juice in their meat, add an extra ½-1 cup of broth when you begin!
Perfect for a Shredded Chicken Taco Bar
Thinking of the Big Game this weekend, this pot of Slow Cooker Shredded Chicken Taco Meat would be great to set up on a buffet with all the taco fixings.
Set up the slow cooker with the shredded chicken taco meat along with:
- Hard taco shells OR soft corn tortillas (for soft tacos or tostadas)
- Shredded iceberg lettuce
- Chopped fresh tomatoes
- Shredded cheddar or Mexican cheese blend (you can buy this already prepared in the dairy section of the grocery store)
- Salsa
- Sour Cream
- Lime wedges
It’s a perfect make-your-own meal situation. It will stay warm for people to nosh throughout the day.
How to Freeze Shredded Chicken Taco Meat
If you are making this shredded chicken taco meat for yourself or your family, it makes a ton!
Leftovers can be packaged up in freezer-safe containers and saved for another meal or prepped for salads for the week. So many options!
Recipe
Slow Cooker Mexican Chicken Taco Meat
Ingredients
- 2 cups Low Sodium Chicken Stock
- 1 14.5-ounce can Fire Roasted Salsa-Style Tomatoes with can juices (or another diced tomatoes flavors with Mexican-themed flavors)
- ¼ cup Chili Powder
- 2 tablespoons ground Cumin
- 1 tablespoon Smoked Paprika (regular not hot)
- 2 teaspoons Crushed Red Pepper
- ¼ teaspoon Cayenne Pepper
- 1 ½ teaspoons Kosher Salt
- 1 ¼ teaspoon Garlic Powder
- 1 ¼ teaspoon Onion Powder
- 1 ¼ teaspoon Oregano
- 1 teaspoon freshly ground Black Pepper
- 4 pounds Boneless Skinless Chicken Breasts , rinsed and patted dry with paper towels
Instructions
- Add the chicken stock, tomatoes and spices to the insert of a 6 quart or larger slow cooker; stir to mix together. Add the chicken breasts; flip each to coat with the liquid. Place the lid on the slow cooker and cook for 5 1/2 hours on LOW.
- At 5 1/2 hours, remove the chicken breasts from the slow cooker and place them into the bowl of a standing mixer (note: do this in batches with about 3 breasts maximum at a time). Process on a slow speed, increasing to shred the chicken (about 30 seconds). Place the shredded chicken back into the slow cooker and stir into the sauce. Allow to cook 30 additional minutes.
Theresa says
Well, you had me at slow cooker lol. I agree about the salty taco packets and always end up making my own seasoning. I bet these tacos would be a hit at our Cinco de Mayo party this year.
Toni Dash says
Glad to know I’m not the only one Theresa. I’ve felt that way for awhile about the taco packets. I’ll forget about it for a few months and try again, hoping I was wrong! This is a much better way to go.
Pam says
We have tacos at least once a week at my house, so we can get into a rut. These tacos look delicious and I love that they’re chicken. I am always looking for more ways to use chicken.
Toni Dash says
And Pam you’ll find once you make this chicken, it’s just a jumping off point for so many things you can put it in. Also it’s healthy! It’s chicken, spices, tomatoes and chicken broth. Yipee!
TColeman says
This looks really delicious! I have never thought of making my taco meat in the slow cooker but it looks amazing.
Olivia Douglass says
Thank you! I need to try this, we love tacos
Liz Mays says
Ah, I’m going to have to try this out the next time we want to make tacos. Usually we prep our meat in the skillet but this could be super tasty.
Diana Rambles says
Delicious! This is perfect for our Super Bowl party. Picking up the ingredients tomorrow. Pinned!
Jeanette says
This looks absolutely delicious, can you deliver it to me? Seriously though I think I need to make something like this for Super Bowl Sunday. People can eat it all day long! It’ll stay warm and it’s easy.
Jeni Hawkins says
I’ve never done taco meat in my slow cooker- but will now! I never even considered it, but yours came out looking AMAZING! Thanks for the great recipe! Bookmarked!
Toni Dash says
Jenny it’s a complete life changer, really! The recipe makes about 10 cups of shredded chicken so it’s plenty for all sorts of uses, including freezing some for later (love having it at the ready when needed).
Colleen Lanin says
This is perfect for making up big batches and freezing! Taco Tuesday and game days are going to be so much easier now.
Stacie @ Divine Lifestyle says
That sounds amazing. I can’t wait to try this. I can see this going in tacos, fajitas, and you know what, I’m thinking chili, too.
Toni Dash says
The more I think about it, the more ideas I have of how to use it!