Crockpot Chicken Taco Meat
A simple, hands-off method to make tender shredded chicken taco meat in the slow cooker. Packed with flavor from a blend of taco seasoning, salsa, and lime, this dish is versatile for tacos, bowls, or burritos. Perfect for busy weeknights or meal prepping for the week ahead.
Ingredients
- 2 cups salsa (your choice)
- 1.5 pounds boneless skinless chicken thighs
- 1 packet taco seasoning mix
- 0.5 cup chicken broth
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1 small yellow onion, chopped
- 1 teaspoon salt (to taste)
Instructions
- Spray or lightly oil the inside of your slow cooker. Layer in the chopped onion and minced garlic.
- Place the chicken thighs on top of the onion and garlic. Sprinkle the taco seasoning evenly over the chicken.
- Pour in the salsa and chicken broth. Add lime juice. Give it a quick stir so everything is coated.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and shreds easily with a fork.
- Shred the chicken directly in the pot using two forks. Stir to mix the shredded meat with the sauces and juices.
- Taste and adjust salt if needed. If you want a thicker sauce, simmer uncovered on high for the last 15-20 minutes or until it reduces slightly.
- Serve the taco meat in tortillas, over rice, or in a bowl with toppings like avocado, cilantro, sour cream, and cheese.