Slow Cooker Chicken Taco Meat
Servings: 12
Calories: 147kcal
Ingredients
- 3 lb chicken breast
- 6 tbsp taco seasoning
- 6 cloves garlic minced
- 3½ oz yellow onion about ½ small onion, thinly sliced
- ½ oz Serrano peppers about 2 peppers, finely diced
- 3½ oz jalapeno peppers about 3 large peppers, finely diced
- 1 lime juiced
- 14½ oz can Fire Roasted Diced Tomatoes with Garlic any kind of diced tomatoes will work
Instructions
- Season chicken breasts with taco seasoning and place in a single layer at the bottom of a crock pot. Add garlic, onion, Serrano peppers, and jalapeno peppers. Top off with lime juice and diced tomatoes and cover.
- Cook on high for 4 hours. After 4 hours, shred chicken and return to crock pot, stirring well to ensure even distribution of vegetables and chicken. I like to shred the chicken in the crock pot with a hand mixer on low speed. This not only shreds the chicken in less than a minute, it mixes all the ingredients too! Use meat on tacos, burritos, salads, or quesadillas! Enjoy!
Notes
While I usually lean towards fresh ingredients over canned, this recipe can be made a little bit easier by using a 4 oz can of green chiles instead of the Serrano and jalapeno peppers if necessary. Just keep in mind it will make a more mild chicken taco meat than using the fresh peppers.
If you like heat, leave the seeds in the peppers for an extra kick.
This recipe produces chicken that is moist without excess liquid. I prefer this so the taco shells don't get soggy. If you would like a little additional liquid, feel free to add a little chicken stock until it meets your personal preference.
Nutrition
Serving: 4OZ | Calories: 147kcal | Carbohydrates: 5g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 282mg | Potassium: 532mg | Fiber: 1g | Sugar: 2g | Vitamin A: 292IU | Vitamin C: 18mg | Calcium: 24mg | Iron: 1mg