Slow Cooker Mexican Chicken Taco Meat
This has to be one of the most versatile recipes ever. Great for a large party where the shredded chicken can be kept warm in the slow cooker for a taco bar (or other Mexican-themed buffet meal). The meat is fantastic on salads, and in soups or sandwiches. It makes a large batch to leftovers may be individually bagged up and frozen for future meals too.
Servings 10 cups shredded Mexican chicken meat
Calories 239kcal
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.
Nutrition
Calories: 239kcal | Carbohydrates: 5g | Protein: 40g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 116mg | Sodium: 641mg | Potassium: 890mg | Fiber: 1g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 6.4mg | Calcium: 44mg | Iron: 2.5mg