Description
This easy slow cooker method transforms frozen chicken breasts into tender, flavorful shredded meat without the need for defrosting. By poaching the poultry in a savory broth and spice blend on high heat, you achieve a moist texture perfect for tacos, salads, or pasta. It is the ultimate time-saving solution for busy weeknights, ensuring a healthy and delicious meal is ready for your family with minimal active effort.
Ingredients
2 lbs frozen chicken breasts
1 cup chicken broth
2 tablespoons taco seasoning
1 tablespoon olive oil
1 teaspoon garlic powder
Instructions
Place the frozen chicken breasts into the bottom of a 6-quart slow cooker.
Whisk the broth, taco seasoning, olive oil, and garlic powder in a separate small bowl.
Pour the liquid mixture evenly over the frozen chicken pieces.
Set the slow cooker to the high heat setting for 4 hours.
Check that the internal temperature reaches 165 degrees Fahrenheit after cooking.
Remove the chicken from the liquid once fully cooked.
Shred the chicken directly on a cutting board using two forks.
Return the shredded meat to the pot to soak up remaining juices.
Serve immediately over rice or inside warm flour tortillas.
Notes
Ensure the chicken breasts are not stuck in one large block to guarantee even cooking throughout the four-hour session. If you prefer, substitute chicken broth for low-sodium vegetable stock. Store leftovers in an airtight container for up to 3 days in the refrigerator.
Nutrition
- Serving Size: approx. 5 oz chicken
- Calories: 220
- Sugar: 0.5g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 38g
- Cholesterol: 110mg