You can’t go wrong with this taco filling recipe – it’s ridiculously easy, delicious, and results in perfectly shredded seasoned chicken. Another bonus is that a little chicken goes a long ways, especially if you fill your burrito with lots of other good stuff.
This recipe makes enough chicken for about 8 burritos or tacos, so if you’re a small household like mine, you can freeze some of it in zip bags (with excess juice). Or, just store it in the fridge for up to a week and feast on leftovers. That’s what I did!
Some recipes call for up to 6 and even 8 hours of cooking (on low), I have found that 4 hours on low is plenty of time, much more than that and they could get quite dry. If your chicken breasts are extra thick, check to make sure they’re cooked through after 4 hours or plan on 5 hours to be on the safe side. If you are planning on feeding a lot of people, you can easily double the recipe – no extra cook time necessary.
If you won’t be home all day and your crock pot has a timer, no worries. Most crock pots switch to “warm” after the timer goes off, so it shouldn’t dry out the chicken. Even if it’s a little bit drier it will still be good in a burrito.
I used my own dry/storable taco seasoning mix, but store bought works great too.
Slow Cooker Chicken Taco Filling
|Prep time||15 minutes|
|Cook time||4 hours|
|Total time||4 hours, 15 minutes|
- 1lb boneless skinless chicken breasts
- 1/4 cup taco seasoning (or 1 packet)
- 1 cup low sodium chicken stock
|1.||Add chicken to slow cooker. Mix seasoning & broth and pour over chicken.|
|2.||Cook over low heat for 4 hours.|
|3.||Shred chicken with two forks.|