Chicken Taco Filling

Chicken Taco Filling

Dianna Brown-Brenny 1

"This recipe is easy, yet delicious when used in tacos or other Mexican cuisine. Try it for enchiladas and nachos too."

Ingredients 6 h 5 m {{adjustedServings}} servings 149 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 22.3 g
  • 45%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 935 mg
  • 37%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Mix chicken broth and taco seasoning in a bowl.
  2. Place chicken breasts in a slow cooker and pour chicken broth mixture over chicken.
  3. Cover and cook on Low for 6 to 8 hours.
  4. Shred chicken to serve.
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Reviews 82

  1. 105 Ratings

Sarah Jo

I made this in the smaller crockpot yesterday for me. I used homemade taco seasoning and organic chicken broth. It was just what I needed. I portioned out the chicken for my chicken salad lunches for the week, then saved the broth in a seperate freezer container to use for taco soup at a later date. The great thing about this recipe, for me anyway, is that it does double duty!


Good basic recipe for shredded chicken. Used boneless thighs. Just a tip: to save time when shredding chicken, just put it in your stand mixer and use the paddle attachment, it will be shredded in no time.


This recipe is delicious and easy, especially on my student schedule! I made a couple changes and additions to mine. I also add anywhere from 1/2 to 1 cup of lentils in with the chicken as an additional healthy filler to compliment the chicken. I also added 1 can of drained corn kernels about 1 hour to 30 minutes before serving to get a vegetable in the meal. I also found that if you have less than 5-6 hours for preparation you can butterfly the chicken breasts and they will be done in only 3 hours. A new favorite for me!