SHREDDED CHICKEN TACOS CROCK POT RECIPES

Name: Crock Pot Chicken Taco Meat
Cook time: 6 h
Total time: 6 h
Yield: 8 serving(s)
Ingredients: 3 tablespoons taco seasoning, I use Bulk Taco Seasoning Mix; 1 cup chicken broth; 1 lb boneless skinless chicken breast

CROCK POT CHICKEN TACO MEAT RECIPE - FOOD.COM

Crock Pot Chicken Taco Meat Recipe - Food.com image

I adopted this recipe from the Recipezaar account, and I'm so glad that I did. This has become a regular addition to my OAMC and I have created a public cookbook filled with recipe ideas using this recipe. This is a three-ingredient wonder that's easy (5 minutes of your time), delicious and versatile.

Total Time 6 hours

Prep Time 0S

Cook Time 6 hours

Yield 8 serving(s)

Number Of Ingredients 3

Ingredients

3 tablespoons taco seasoning, I use Bulk Taco Seasoning Mix
1 cup chicken broth
1 lb boneless skinless chicken breast

Steps:

Dissolve taco seasoning into chicken broth.
Place chicken breasts in crock pot and pour chicken broth over.
Cover and cook on low for 6-8 hours.
With two forks, shred the chicken meat into bite-size pieces.
To freeze, place shredded meat into freezer bags with the juices.
Press out all the air and seal.

Nutrition Facts : Calories 71.4, FatContent 1.6, SaturatedFatContent 0.4, CholesterolContent 36.3, SodiumContent 239.3, CarbohydrateContent 0.7, FiberContent 0.2, SugarContent 0.3, ProteinContent 12.7

SHREDDED CHICKEN FOR ENCHILADAS, TOSTADAS, TACOS..…

Shredded Chicken for Enchiladas, Tostadas, Tacos..… image

This is an authentic filling used for Mexican dishes such as: enchiladas, tostadas and tacos. You can easily double the recipe, as it freezes well. I always have some on hand in the freezer. Use this in place of plain shredded chicken; and it will kick an average Mexican recipe up a notch (IMHO). COOK'S NOTES: 1 whole frying chicken, giblets and excess fat removed, can be used instead of boneless chicken breasts.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

4 boneless chicken breast halves
1/2 medium onion, sliced
2 garlic cloves, smashed
1 tablespoon salt
water
2 tablespoons butter
1 garlic clove, minced
1/2 medium onion, chopped
1 medium tomatoes, seeded and chopped
1/2 green bell pepper, chopped
1 teaspoon fresh coarse ground black pepper
1 teaspoon marjoram
1/4 cup cilantro, chopped (or to taste)
1 1/2 teaspoons ground cumin
2 tablespoons tomato sauce
1 1/2 teaspoons salt (to taste)
1/2 cup chicken broth (reserved)

Steps:

Place first four ingredients in a pot. Add just enough water to cover the chicken.
Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 - 25 minutes. If using a whole chicken; cook approximately 50 - 60 minutes.
Remove chicken from pot, let cool and shred. (I cool my chicken in the refrigerator to be safe) If using a whole chicken; remove meat from bones and shred. Reserve broth.
In a large pan, melt butter over low heat.
Add the remaining ingredients listed, except tomato sauce, salt, and broth.
Sauté until soft, about 10 minutes.
Stir in shredded chicken and briefly sauté.
Add tomato sauce and ½ cup of reserved broth.
Salt to taste.

Nutrition Facts : Calories 111.4, FatContent 5.6, SaturatedFatContent 2.4, CholesterolContent 39, SodiumContent 1149.8, CarbohydrateContent 2.6, FiberContent 0.6, SugarContent 1.1, ProteinContent 12.4

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