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Photo of crunchy yellow corn tacos filled with shredded Slow Cooker Mexican Chicken Taco Meat, topped with fresh radishes, cucumber slices, and a creamy sauce. They are served on a black plate accompanied by lime wedges, showcasing a colorful and appetizing meal option.

Slow Cooker Mexican Chicken Taco Meat

Nesting Lane Indulge
Quick and delicious, this Slow Cooker Mexican Chicken Taco Meat is perfect for family dinners, lunches, and meal planning. Freezer friendly!
5 from 2 votes
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Course Main Course
Cuisine Mexican
Servings 8

Equipment

Crockpot
2 forks
Measuring Spoons
Measuring Cup

Ingredients
  

Instructions
 

  • Mix taco seasoning into chicken broth until it's fully dissolved.
  • Place chicken breasts in a crock pot.
  • Pour the seasoned chicken broth over the chicken breasts.
  • Cover the crock pot and cook on low heat for 6-8 hours.
  • Use a meat shredder or two forks to shred the cooked chicken into bite-sized pieces.

To Freeze:

  • Transfer the shredded chicken into freezer bags, along with the juices.
  • Carefully release all the air from the bags and seal them tightly.

Nutrition

Calories: 71.4kcalCarbohydrates: 0.7gProtein: 12.7gFat: 1.6gSaturated Fat: 0.4gCholesterol: 36.3mgSodium: 239.3mgFiber: 1.6gSugar: 0.4g
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