This Slow Cooker Taco Meat recipe is the easiest taco meat you'll ever make. I use it for chicken tacos but any shreddable meat works great. With just 4 ingredients and minimal effort, your taco Tuesday will never be the same!
Place remaining ingredients over the top of the chicken (don't even bother stirring it).
Cover and cook on high for 4-6 hours.
Shred chicken with two forks (it will shred very easily and quickly) and stir to mix juices. Serve immediately in tacos, over salad, over nachos or in quesadillas.
Instant Pot Instructions:
Place chicken into Instant Pot.
Place remaining ingredients over the top of the chicken (don't even bother stirring it).
Cover and set Instant Pot to manual high pressure for 15 minutes.
When the time is up do a natural release for 15 minutes.
Shred chicken with two forks (it will shred very easily and quickly) and stir to mix juices. Serve immediately in tacos, over salad, over nachos or in quesadillas.
Video
Notes
Dump and go- you don’t even have to stir everything once it’s in the pot. It’s a true dump-and-go recipe.
Change the meat- The key to using a different protein is cutting it the size of chicken breast if you want to keep the cooking time the same. The other option is to keep a larger cut whole and add an hour or two to the cooking time.
Feed a crowd- This recipe can easily be doubled or tripled if feeding a crowd.
Prep ahead- this makes an excellent base for weekly meal prep for lunches.
Storage and leftovers- Leftovers last 3-4 days covered in the refrigerator. I reheat this in the microwave, in individual portions, but in a fry pan over medium heat works as well.