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Slow-Cooked Taco Chicken

Slow-Cooked Taco Chicken

3.67 6

Seasoned chicken breasts and onions are slow-cooked in a savory Mexican-inspired broth resulting in fork-tender chicken. Shred the chicken, add some tomato paste and you’ve got the perfect filling for chicken tacos that are sure to become a weeknight favorite!

serves 10 people


cost per recipe: $18.11

The price is determined by the national average.

  • 2 1/2

    pounds skinless, boneless chicken breast halves

  • 1/8

    teaspoon each salt and ground black pepper

  • 3

    medium onion, diced (about 1 1/2 cups)

  • 2

    cups Swanson® Mexican Tortilla Flavor Infused Broth

  • 2

    tablespoons tomato paste

  • 20

    (8-inch) flour tortilla or taco shells, warmed

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How to Make It

Step 1

Season the chicken with the salt and black pepper.  Place the chicken into a 6-quart slow cooker.  Add the onions and broth.

Step 2

Cover and cook on HIGH for 4 to 5 hours or until the chicken is fork-tender.  Using 2 forks, shred the chicken.  Stir in the tomato paste.

Step 3

Spoon about 1/3 cup chicken mixture in the center of each tortilla.  Top with shredded lettuce, sour cream, shredded Cheddar cheese, salsa and/or guacamole, if desired.  Fold the tortillas around the filling.

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Made With
Swanson® Mexican Tortilla Flavor Infused Broth

Swanson® Mexican Tortilla Flavor Infused Broth

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Ratings & Reviews

  • Tom H.

    August 19, 2014

    Easy and versatile

    I used a pork roast instead of chicken (it's what I had in the freezer...) I could not find the Mexican tortilla stock at our grocery store, so I used broth and added 3 packets of taco seasoning. I also added a diced red pepper, olives, and diced green chilies and let it all cook down in the slow cooker. Then just before shredding the meat, I drained about 2/3 of the liquid off through a colander as all of the extra ingredients made it a bit soupy. Final result... flavorful, but not overwhelming, my picky kids both loved it, my wife commented how much she liked it, and there were enough leftovers to make a medium pan of enchiladas for dinner the next night. Can't wait to try it with Chicken :)

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  • Misty Z.

    July 8, 2014


    This was so easy to make. It had a great taste and made my house smell amazing while it was cooking. I do however agree that with the taco seasoning, it gave it a little extra boost in flavor. This will be one of our families "go to meals" when we're in a rush. It was super runny though #which may have been my fault# so that needs to be adjusted and fixed #which is simple#. It would make a great soup if you added veggies. If you make it thicker it would make a nice dip for parties.

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  • karen b.

    June 1, 2014

    Bland and soupy

    I didn't find it was worth the time to slow cook the chicken in the broth. In the end it was soupy and bland. I found myself having to add some taco/fajita seasonings and drain the meat. This would have worked just as well as a last minute meal on the stove.

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  • Steve D.

    March 6, 2014

    Love this broth to slow cook chicken!

    This broth makes execellent chicken. Tacos are awesome. I used soft corn tortillas as well, but my GF liked them with hard shell tacos as well. Top with pico de gallo, sour cream, shredded lettuce, mexican blend cheese and a little guacamole.

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  • Jen9190

    December 4, 2013

    Love, Love, Love!

    I love this recipe. I followed the directions, except I didn't have tomato paste and after shredding the chicken (it soaked up the broth wonderfully#, I added taco seasoning to the chicken and onions to my family's taste. It was out of this world! Everyone loved them, and I had enough for leftovers for lunch. #Yum!)

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