This chicken taco meat recipe doesn’t include a filler-full flavor packet, but it’s just as easy and tastes a whole lot better!
A friend of mine brought a variation of this chicken meat (and the fixins’) to me right after I was diagnosed with Graves. It was SO juicy and flavorful that I asked her for the recipe… And after making it approximately 1,000x since, I’m still in love!
It makes total sense to add salsa to taco meat to make it flavorful and juicy, but add it to a crock pot to slow-simmer and you get incredible depth of flavor for practically no work at all.
I also add cumin, chili powder, and S&P so that it’s unmistakably “taco meat.” Once everything is in the slow cooker, I set it to low for three hours. When it’s done, I open the lid to perfection just waiting to be shredded! I’m willing to bet you won’t go back to any other chicken taco meat recipe after trying this one. Enjoy!
Crazy Easy Chicken Taco Meat
Course: DinnerCuisine: Mexican5
servings3
minutes3-4
hrsIngredients
2 large chicken breasts (or 3 small)
1 24 oz. can salsa
1 tsp cumin
1 tsp chili powder
3/4 tsp salt
1/4 tsp pepper
Directions
- Add salsa, cumin, chili powder, salt and pepper to a crock pot. Stir together.
- Add chicken breasts.
- Cover and cook on low for about 3 hours, or until chicken is cooked through.
- Shred and serve!
Recipe Video
Notes
- You can use frozen chicken breasts, you just will need to add 30 minutes- 1 hour of additional cook time.
- Use a hand mixer on low to make shredding the chicken a cinch.
