Crock Pot Chicken Taco Meat

"I adopted this recipe from the Recipezaar account, and I'm so glad that I did. This has become a regular addition to my OAMC and I have created a public cookbook filled with recipe ideas using this recipe. This is a three-ingredient wonder that's easy (5 minutes of your time), delicious and versatile."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by Jason L. photo by Jason L.
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Stephanie Q. photo by Stephanie Q.
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:




  • Dissolve taco seasoning into chicken broth.
  • Place chicken breasts in crock pot and pour chicken broth over.
  • Cover and cook on low for 6-8 hours.
  • With two forks, shred the chicken meat into bite-size pieces.
  • To freeze, place shredded meat into freezer bags with the juices.
  • Press out all the air and seal.

Questions & Replies

  1. What's the best time to put this on high?
  2. Can I use regular chicken with the bone in since we don't have boneless chicken?
  3. Would this recipe work with pre-shredded chicken?
  4. Has anyone tried to double the recipe and use thighs? Would I need to put double of all the ingredients, even the broth?
  5. Can frozen chicken breasts be used for this recipe?


  1. this receipe was simple and incredibley delicious. As mentioned before, just start in the morning and when you get home you have perfectly cooked and seasoned chicked. Great for enchiladas, burritos, taocs, what ever!! Try it! Vicky
  2. This is an easy and very good basic recipe. I added some minced garlic and cayenne. I served this with soft tortillas for soft tacos and hard shells as well. Just added a variety of toppings--lettuce, cheese, onion, olives, tomato, etc... Wonderful. Thanks ;)
  3. This is fantastic. It is great to start this before going to work. When you walk into your kitchen, it is as though someone has been cooking in your kitchen all day. My family loved this recipe. I doubled it and had enough to put in the freezer for a quick meal.
  4. This recipe has become a household staple, and in the course of preparing it, I discovered Crock Pot Liners. I've now found that I can take two crock pot liners, and in one liner bag I can make this taco recipe, and in the other bag I can make Easy and Tasty BBQ Chicken in the Crock Pot(Recipe 95569) and cook them in the same large crock pot. If cooked on high, it only takes me about 4 to 5 hours, and I stop to switch the bags around half way through the cooking so the chicken breasts cook evenly. Within 5 hours I have two delicious and easy meals, great for entertaining..or for days when I'm just too lazy to cook!
  5. Very easy & smells wonderful. I served it in a soft tortilla shell with all the fixings; with a side of Lipton Spanish Rice. I also used Old El' Paso Low Sodium Taco Seasoning & it still tasted great.


  1. I used skinless bones thighs that have been amazing because the chicken isn't dry. Some people said they had that problem. I'm very pleased with my tweak.
  2. Followed the recipe as is, but my chicken cooked in just 3.5 hours! I think its something to do with my Crock Pot but just wanted to mention that depending on what you have, it could be done MUCH sooner. Thanks for the recipe!
  3. I did exactly what was said to do, and it was FABULOUS!!! What I did with it was...make it into a Mexican lasagna. Instead of using noodles I used tortillas and Mexican cheese, and just layered it as if I was making a regular lasagna. Will for sure make again. Oh...and it was simple to put together. Which makes for an even better review. Thank you for sharing.
  4. A tad on the salty side, but other than that, a great staple recipe. Could use water instead of chicken stock, or possibly a reduced sodium seasoning. I added a few dashes of tabasco sauce and a handful of chopped fresh cilantro at the end before serving. Thanks!
  5. I make this about every other week. I use 2 lbs chicken and 2 cups water with 1.5-2 cubes Knorr Caldo de Pollo (chicken boullion). Instead of taco seasoning, we use Goya Sazon seasoning, con culantro y achiote (2 packets). The meat is tasty and tender and not too spicy for my 4 year old. Thanks for sharing!



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