Crock-Pot Chicken Tacos (Recipe + Video) | Valerie's Kitchen (2024)

FAQs

Why is my crockpot shredded chicken tough? ›

In addition, chicken breast has less fat and can become dry (chewy or rubbery) if cooked for too long. Without moisture, the protein fibers in the chicken become elastic.

Shredded chicken seasoned with taco seasoning and layered with cheese, sliced radishes, cilantro and salsa verde—all inside a crunchy shell—there's no way your family isn't going to give you three cheers for this miracle meal!

We found that the only way to cook chicken (and turkey) in a slow cooker is on the low setting and for a relatively short amount of time.

Cover your crock pot and cook chicken breasts on low for 6-7 hours or on high for 3-4 hours. Chicken is done when the internal temp reaches 165 degrees F. Use chicken in your favorite recipes. Perfect for shredding!

That is why tough meats become “fork tender” in the slow cooker. Chicken breasts have very little connective tissue; that means they can be cooked quickly because the long cooking time needed to soften connective tissue isn't necessary. They also have little fat, which means they can become dry if cooked too long.

Unlike chicken breasts, chicken thighs and drumsticks actually become more tender the longer they cook. That's because of their makeup. Dark meat has an abundant amount of connective tissue, which dissolves into gelatin as the meat cooks, rendering it juicy and tender.

I, personally, just add the seasoning once the meat starts browning and just let the water cook out. You will end up with that crumbly texture that I just love about that certain, unnamed taco place. This works with those little packets too.

Mexican seasoning typically consists of a blend of traditional herbs and spices while taco seasoning is a specific blend of spices that may not be used as much in traditional Mexican dishes.

Cook and stir ground beef in the hot skillet until browned and crumbly, 7 to 10 minutes. Drain and discard any excess grease. Pour water and seasoning mix over beef; stir to combine.

For a whole chicken – Place it in your slow cooker breast side down. Cover with the lid and cook on High for around 4-5 hours or Low for 6-8 hours. For bone-in pieces - Arrange chicken pieces in a single layer in the slow cooker. Cover with the lid and cook on High for around 3-4 hours or Low for 4-6 hours.

How long does chicken take to cook in a CrockPot? ›

Cook on low for 6-8 hours until chicken is tender and cooked through. Remove lid and let chicken cool for 10 minutes or so before shredding (so we don't burn ourselves!) Use two forks to shred the chicken right in the crockpot. The chicken will absorb any liquid in the pot as you shred it.

Yes, you can put raw chicken in a slow cooker! Slow cookers and Crock-Pots are designed to cook raw meats. The direct heat from the pot, lengthy cooking time and steam created from the tightly covered container destroys bacteria, making slow cooking safe. You can put frozen chicken in a slow cooker, too!

Don't leave it on 'warm' all day

Most appliances will automatically shut off after 20 or so hours on this setting, but you shouldn't leave food in a slow cooker for an extended length of time. The general rule of thumb is that 2-4 hours is the maximum length of time you can leave food in a slow cooker on warm.

Leave your crockpot on low heat, especially if you plan on cooking overnight. Crockpot safety starts with the right temperature. Invest in a programmable slow cooker, especially if you like to cook while you're away from home. These models automatically switch to a lower temperature after a designated time.

This is because cooking the chicken at high heat in a slow cooker can quickly dry out the meat, resulting in a tough and unappetizing texture. By using low heat, the chicken has more time to cook slowly and evenly, allowing the natural juices to be distributed throughout the meat, keeping it moist and tender.

Try placing the chicken in a covered dish with some broth or sauce, then bake or microwave it. Alternatively, slicing or shredding the chicken and incorporating it into a dish with a sauce or gravy can help add moisture and improve tenderness.

Overcooking chicken and buying woody chicken breast are two of the main causes behind rubbery chicken. You can stop this from happening by: buying “slow-growing” chicken. cooking your chicken in moisture.

You can't go back and re-make the chicken, but the good news is there are ways to fix it. You'll need to add more liquid and fat back to help the chicken become more tender and enjoyable. My favorite way to save and serve rubbery chicken is by shredding it and adding some sort of liquid and fat back in.

Shred it and warm with stock

Chicken stock or broth is the best liquid to impart flavor and moisture back into dry chicken. Warm your broth over a medium heat until it is hot but not boiling. Place your shredded chicken in the pan until it is barely covered with enough broth to coat the chicken.