This slow-cooker chicken taco meat uses just three simple ingredients to deliver moist, shreddable chicken that’s perfect for tacos, quesadillas, salads, enchiladas, and more. It’s a convenient, hands-off recipe that yields flavorful, versatile protein you can use throughout the week.
Need this chicken ready faster?
If you want the same flavors in a fraction of the time, try the Instant Pot version of this recipe for ready-to-eat chicken in about 30 minutes.
How to make Crockpot Chicken Taco Meat
- Lay boneless, skinless chicken breasts in a single layer in the slow cooker.
- Sprinkle the chicken with taco seasoning, using either a homemade blend or two packets of store-bought seasoning for convenience.
- Pour low-sodium chicken broth (or water) over the seasoned chicken.
- Cover and cook on HIGH for 3–4 hours or on LOW for 6–8 hours, until the chicken is cooked through and easily shredded.
- Remove the chicken and transfer to a large bowl. Shred using two forks or a stand mixer for the fastest results.
- Stir the reserved juices in the crockpot, remove about ½ cup, and toss it into the shredded chicken to moisten and flavor it. Add more if you prefer a saucier result.
- Serve warm and enjoy.
Recipe Notes
- Shredding tip: A stand mixer with the paddle attachment shreds the chicken in about a minute. Forks work fine but take longer.
- Adjust moisture: After shredding, add more reserved crockpot juices to reach your preferred consistency and flavor.
Storage
- Fridge: Store cooled chicken in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container or freezer bag for up to 3 months. Flatten bags before freezing to save space and speed thawing.
Ways to Use
This taco-seasoned shredded chicken is extremely versatile. Use it in tacos, quesadillas, salads, burritos, taquitos, enchiladas, or any recipe that calls for shredded or cooked chicken. It’s also a great swap-in to boost flavor in casseroles and baked dishes.
- Substitute it for the chicken or protein in enchiladas, chiles rellenos, or baked tacos to add a quick, flavorful twist.
- Mix with beans, cheese, and veggies for easy meal prep bowls.
Enjoy!
If you try this recipe, please leave a review in the comments to share how it turned out.
Crockpot Chicken Taco Meat {Easy, 3-Ingredient Recipe}
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Equipment
- Crockpot
Ingredients
- 3 lbs chicken breast (boneless, skinless)
- 4 tablespoons taco seasoning (homemade or about 2 packets store-bought)
- 1 cup low-sodium chicken broth (or water)
Instructions
- Place chicken in the slow cooker, top with taco seasoning, and pour the broth over the chicken.
- Cook on high for 3–4 hours or on low for 6–8 hours, until the chicken is tender and shreds easily.
- Remove the chicken and transfer it to a large bowl.
- Shred the chicken with two forks or use a stand mixer.
- Stir the reserved crockpot juices, remove about ½ cup, and mix it into the shredded chicken. Add more as desired.
- Serve and enjoy.
Video
Notes
- For easy shredding: Use a stand mixer with the paddle attachment for a quick result; forks also work.
- After shredding: Add more reserved broth to reach the consistency and flavor you like.
Nutrition facts listed are for approximately 1/4 cup of shredded chicken.
Nutrition Facts
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Carbohydrates: 1.1 g
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Protein: 22.6 g
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Fat: 3 g
Watch the video to see the full step-by-step process for making Crockpot Chicken Taco Meat.
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