Say less 🌮—here’s an easy, dump-and-go slow cooker taco situation that never disappoints.
Slow Cooker Taco Meat (classic & flexible)
You’ll need
- 2 lb chicken breasts or chuck roast or ground beef/turkey
- 1 packet taco seasoning (or ~3 tbsp homemade)
- 1 cup salsa (any heat you like)
- ½ cup broth (chicken or beef)
- 1 small onion, diced (optional but tasty)
- 1 can black beans, drained (optional)
- 1 can corn, drained (optional)
- Juice of 1 lime (finish with this)
How
- Toss everything except the lime into the slow cooker.
- Cook
- Low: 6–8 hours
- High: 3–4 hours
- Shred the meat (if using chicken or beef), stir it back in.
- Finish with lime juice. Taste. Adjust salt/heat.
That’s it. The house will smell unreal.
How to serve
- Tacos: tortillas + cilantro + onion
- Bowls: rice, avocado, sour cream
- Nachos: spread it over chips, add cheese, broil
- Lettuce wraps: when you’re feeling virtuous
Easy upgrades
- Add a can of fire-roasted tomatoes for deeper flavor
- Stir in chipotle in adobo if you want smoky heat
- Finish with a knob of butter (trust me) for richness
- Swap salsa for green enchilada sauce for verde vibes
If you tell me what protein you’ve got—or if this is for meal prep, a party, or weeknight chaos—I’ll tune it perfectly.
