Make & Freeze "Magic" Taco Chicken Recipe

This is a fantastically simple way to have taco chicken meat at the ready for any Tex-Mex meal.
  • Ready in: 8 hours, 20 minutes
  • Prep time: 20 minutes
  • Chill/Cook time: 8 hours
  • By:
  • Servings: Makes about 10 cups

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ingredients

  • 2½ pounds boneless skinless chicken breasts, cut in half if large
  • 2½ pounds boneless skinless chicken thighs*
  • 2 cups no sodium or low sodium chicken broth
  • 5 (1 quart) resealable freezer bags

cooking methods

  • Slow Cooker

directions

  1. In 5-quart or larger slow cooker, place half the chicken breasts in the bottom; sprinkle with 3 tablespoons Mom's Favorite Taco Seasoning. Layer half the chicken thighs; sprinkle with 3 tablespoons Mom's Favorite Taco Seasoning. Repeat layers. Pour chicken broth over top.
  2. Cook on LOW 8-10 hours.
  3. Remove chicken and shred. Place chicken back into slow cooker; toss to coat with sauce. Allow chicken and sauce to cool.
  4. Divide cooled chicken and sauce among freezer bags. Seal well, label and freeze.

Makes about 10 cups.

Serving Suggestions: Thaw prepared chicken and use in any of your favorite Tex-Mex dishes such as burritos, tacos, quesadillas, casseroles, salads, nachos…the uses are endless.

Electric Pressure Cooker Directions: Prepare step 1 in 6-quart or larger electric pressure cooker. Cook 17 minutes on pressure cooker setting. Let stand 10 minutes before releasing pressure. Release pressure. Continue with step 3.
*Always follow manufacturers directions for proper use for your specific electric pressure cooker.

*Note: We highly recommend using both breasts and thighs for best recipe results; however chicken breasts can be substituted for the thighs, if desired. Reduce cook time to 7 hours.

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Rated 5 out of 5 by from Large Crowd Pleaser This Magic Taco Chicken recipe was a huge hit for our summer get together! Served this along with the traditional taco "accoutrements" and ta-dah... Magic Taco Chicken bar!! * Note: I used about half the amount of seasoning because I knew several of our guests didn't care for spicy and it was great!
Date published: 2017-08-21
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