Crowd Pleasing Chicken Tacos
This recipe came from Kristy B. via Facebook and was a big hit! She calls it Crockpot Chicken Taco Meat. Served on homemade tortillas with sour cream, even picky eaters loved it. The whole family enjoyed it, and even the Man of the House approved with a nod and seconds.
This recipe came from Kristy B. via Facebook and was a big hit! She calls it Crockpot Chicken Taco Meat. Served on homemade tortillas with sour cream, even picky eaters loved it. The whole family enjoyed it, and even the Man of the House approved with a nod and seconds.
- Carbohydrate 1.9841455 g
- Cholesterol 197.2 mg
- Fat 39.67616 g
- Fiber 0.619860012626648 g
- Protein 49.25056 g
- Saturated Fat 11.3434026666667 g
- Serving Size 1 1 Serving (303g)
- Sodium 250.153933333333 mg
- Sugar 1.36428548737335 g
- Trans Fat 3.38828266666666 g
- Calories 574 calories
Step-by-step
- Pour the tomatoes and jalapenos into the bottom of the crockpot and top with the chicken.
- Dissolve the taco seasoning in the chicken broth and pour over all.
- Cook on low for 6-8 hours.
- About an hour before dinner, shred the chicken with two forks and return to the sauce for soaking.
- Serve on tortillas with cheese and sour cream.
Liquid Mechanics and Fresh Ingredients
Swapping canned diced tomatoes for fresh plum tomatoes alters the moisture balance significantly. Canned varieties introduce uniform liquid and acidity, whereas fresh produce requires additional water to prevent scorching over a six-hour cook time. Dissolve three tablespoons of dry seasoning completely into half a cup of warm chicken broth before pouring it over the poultry. This guarantees even distribution of spices across the meat fibers without clumping. Placing denser ingredients like jalapenos at the base of the slow cooker exposes them to maximum heat, softening their vegetal bite before serving.
Shredding and Moisture Reabsorption
Shredding whole poultry requires patience. Wait until internal proteins relax completely at the six-hour mark on low heat. Pulling the meat apart too early tears the muscle fibers instead of separating them naturally. Return the shredded pieces directly into the remaining cooking liquid for sixty minutes before serving. This resting window allows the dry proteins to reabsorb rendered fats and seasoned broths. Common failures involve letting the uncovered meat dry out on the counter or skipping the liquid reabsorption phase entirely.
