Chicken Taco Meat (Slow Cooker or Stovetop)

Three chicken tacos with chopped avocado on a plate together.

5 stars (1 review)

Chicken Taco Meat (Slow Cooker or Stovetop)

This foolproof recipe for Chicken Taco Meat makes the most tender and flavor packed shredded chicken on the stovetop in under 30 minutes, or low and slow in a crock pot. Either way, it's the perfect shredded chicken to make tacos any night of the week!

Prep Time15

Cook Time10

Total Time25

Course: Main, Main Course

Cuisine: Mexican, Tex-Mex

Servings: - 8 servings (12-16 tacos)

Calories: 150kcal

Author: Sommer Collier

Ingredients

1 ½ pounds boneless skinless chicken breasts or thighs
1 ½ cups good-quality salsa
1 ½ cup water
1 teaspoon ground ancho chile powder
½ teaspoon ground cumin
Salt and pepper

For the Tacos –

Flour or corn tortillas
Optional toppings: shredded cheese pico de gallo, chopped cilantro, avocado, sour cream or Mexican crema

Instructions

Set a sauté pan (or a large skillet) over medium heat. Place the chicken breasts in the skillet. Then pour the salsa, water, ancho chili powder, cumin, ½ teaspoon salt, and ½ teaspoon ground black pepper over the top.
Cover the pan and simmer for 5 minutes. Then flip the chicken, stir the sauce, and cover again for 5-6 more minutes.
Once the chicken is cooked through, turn off the heat. Use tongs to move the chicken pieces to a cutting board. Use forks to shred the chicken into bite-size pieces.
Move the shredded chicken back to the pan. Stir the chicken into the remaining salsa. Reheat if needed. Then start building your tacos!

Video

Notes

This recipe can also be made in the Crock Pot or Instant Pot!

Slow Cooker Taco Meat –

Turn a 6-quart slow cooker on low. Place the chicken pieces in the crock and pour in the remaining ingredients, reducing the water to 1 cup.
Cover the crockpot and cook on low for 6-8 hours. (3-4 hours on high.) Once cooked through, remove the chicken from the crock.
Use two forks to shred the chicken. Stir the shredded chicken back into the salsa. Turn the slow cooker on warm until ready to serve.

Instant Pot Chicken Tacos -

Place the chicken breasts in the Instant Pot, and pour the remaining ingredients over the top.
Lock the lid into place, and set on Pressure Cook High for 15 minutes.
Once the timer goes off, perform a Natural Release.
Open the pot and shred the chicken!

Best Toppings for Tacos -

Cheese - Shredded cheddar cheese or Mexican cheese blend are great if you want melty cheese. Or try crumbled queso fresco or cotija cheese, which don't really melt.
Salsa - Ooomph up the salsa flavor of the shredded cooked chicken by adding a bit on top as well. Or mix-and-match flavors and use spicy salsa matcha or salsa al pastor, avocado salsa verde or roasted tomato salsa.
Fresh Toppings - Add a pop of freshness to warm chicken tacos with a sprinkling of chopped cilantro, green onions, white onion, sliced avocado or homemade guacamole, pico de gallo, and spicy jalapeños.
Creamy Toppings - A dollop of fresh sour cream, greek yogurt, Mexican crema, avocado crema or all-purpose cashew cream adds a nice - well - creaminess to balance the zesty taco meat.

Storing Leftovers - Cool the shredded chicken before transferring to an airtight container. It will keep well in the refrigerator for up to 3 days.

Freezing - Transfer the cooled chicken to a sealed freezer-safe container and freeze for up to 3 months. Thaw it in the fridge overnight before reheating on the stove top or in a microwave.

Make Ahead - Get the slow cooker going in the morning or afternoon to enjoy an easy dinner.

Nutrition