Make a batch of this easy Crockpot chicken taco meat for easy chicken tacos on a busy night. A seasoned tomato sauce simmers the chicken breast until tender and easily shredded with a fork. You could freeze the meal kit for cooking later or store pre-cooked chicken meat for easy reheating in minutes.
PREP TIME 5 minutesminutes
COOK TIME 3 hourshours
TOTAL TIME 2 hourshours5 minutesminutes
YIELD 8servings
Ingredients
2tablespoonscanola oil
2tablespoonschili powder
2tablespoonsminced garlic
1tablespooncanned chipotle chile in adobo sauceminced, about 1 chipotle pepper
Add the canola oil, chili powder, minced garlic, minced chipotle pepper, coriander, and cumin in a microwave-safe bowl and stir them together. Heat on HIGH for 30 seconds or until fragrant. Scrape the mixture into the bowl of your slowcooker.
Add the tomato sauce and sugar to the bowl and stir it together with the seasonings.
Season the chicken with a sprinkle of salt and pepper and then nestle them into the tomato sauce.
Cover and cook the chicken for 3 to 4 hours on LOW or until you can easily shred it with two forks. If the tomato sauce is too thick, you can add a splash of hot water or squeeze the juice from a lime until the desired consistency is reached.
Recipe Notes
Storage Tips:
The shredded taco meat will keep in an airtight container in the fridge for 3 - 4 days.You can freeze the taco meat for up to 6 months. Simply thaw in the fridge overnight and warm in the microwave or in a saucepan on the stove top.