This Slow Cooker Taco Meat is the easiest taco meat you’ll ever make. With just 4 ingredients and minimal effort comes together really quickly and the flavor is out of this world! I also love it on a salad or over nachos for dinner or a game day snack!
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Seriously. I’m not even joking or exaggerating when I say that. This is one of those unicorn recipes because you literally put some things into the slow cooker, cover it and turn it on. And then you walk away for a few hours. That’s it!
But the results. Oh my gosh, the results are so completely delicious, that you will make this over and over and over again. Seriously. We all know that slow cookers have these magical powers that some how transforms even the cheapest cuts of meat into perfectly tender and succulent dinners. Not to mention how incredible your house smells all day. Even J, picky-Mr-creature-of-habit decided the first time we tried these that he preferred this over our usual ground beef / taco seasoning packet taco meat.
I’ve made this with both chicken breasts and chuck roast and each time they were a hit. I’ll bet this recipe is also awesome with pork. I most frequently use chicken because that’s what we have on hand. I also like to take this chicken and put it over a salad with all of the taco fixings to make a delicious taco salad (great leftover lunch!) and tomorrow you’ll also see that I posted a recipe that gives you another insanely delicious option for this recipe over at Organized Home Organized School. I use Slow Cooker Liners and they make clean up so quick and easy. They are truly my favorite kitchen hack.
The Easiest Slow Cooker Taco Meat Ever!
Source: The Life Jolie
- 3 large chicken breasts (feel free to sub in a medium chuck roast or pork butt)
- 1 packet of taco seasoning (I use low sodium)
- 1 can of Rotel
- 1/4 cup of water
- 1/4 cup of canola or vegetable oil (though I’ve used less with success).
Place your meat into you slow cooker.
Put all ingredients over the top of your chicken (don’t even bother stirring it).
Cover and cook on high for 4-6 hours.
Shred your chicken with a fork (it will shred very easily and quickly) and stir to mix juices.
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