Taco shredded chicken is astonishingly quick, easy

by Kathy Hamman Miller


5 to 7 pounds raw chicken breast

2 dry ranch packets

2 dry taco seasoning packets

Olive oil


Add the chicken to lightly coated olive oiled crockpot, mix seasonings together, cover the chicken. Cook on low for six hours. That’s it! As you can see in the picture, there will be condensation that accumulates in the pot. This will be absorbed quickly when you shred and stir to incorporate the seasoning.

I used around five to six pounds of chicken for this recipe, to put extra in the freezer for later. It actually is pretty good on a bun cold for a sandwich too. Enjoy!

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