Love tacos? You have to try this easy, make ahead, slow cooker chicken taco meat. The truth is I love chicken fajita tacos but besides that I have always avoided chicken in tacos…until now.
I was having family over for Grace’s 11th birthday party. She requested my Tyson Chicken Fry Black Bean and Mango Salsa tacos. I wanted to have more than one option for tacos so on a whim I threw these together, and they were a huge hit. The instant I bit into my taco I was in love. The flavor is AMAZING! And they are so easy. You have to try them!
Here’s what you’ll need for the recipe:
- 5 boneless skinless chicken breasts (frozen is fine)
- 1 packet taco seasoning
- 1 (10 oz) can Rotel Tomatoes
- Tortillas and toppings of your choice
Add chicken breast to your slow cooker. Then top with the taco seasoning and Rotel tomatoes. Cook for 6 hours on low. I used frozen chicken breasts. Frozen chicken breasts are something I always have on hand in my freezer and this recipe worked perfectly using frozen. I simply cooked the chicken on high 4 hours and then turned it down to low for the rest of the time.
When the chicken is done, flake the chicken with two forks. Stir to blend in the juices. Actually I almost always remove the chicken and cut off any sign of fat before returning it to the slow cooker. I’m funny about chicken like that! 🙂
Then just add the chicken to your tortillas and add your favorite toppings.
“What did you think of my chicken taco meat?” I asked my husband after the party.
“Oh, I didn’t try it. I don’t usually like that kind of taco meat.” Ha ha! So after telling him how much I liked it and urging him to try it, he too loved it. The flavor is the perfect blend, so good!
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