Tomorrow is Taco Tuesday! One of my favorite type to make are Chicken Tacos. No surprise there, right, as I’ve mentioned before how I much I love me some chicken! Today, I want to share how to make an Easy & Tender Roasted Chicken Taco Filling.
The last thing I want is to have a “tug of war” every time I take a bite out my food, especially a taco! For this reason, I roast my chicken in the slow cooker. The slow roasting process tenderizes the chicken so beautifully, it just about falls off the bone. Which is great when it comes time to shred.
This post contains affiliate links and enables me to earn a small commission if you shop through them. This is how we help to make money so we can continue to bring you delicious content
This roasted chicken can be enjoyed in a variety of ways aside from tacos. First off, you can serve it as a main dish as is. You can also cube it to make a fantastic tender chicken salad. Then, of course, you can shred it to use in chicken enchiladas! I’ll be making them babies next time!
There’s something about meals that are versatile that just make me super happy! Of course, using your oven to roast the chicken also produces deliciousness but by using your slow cooker, you eliminate having to hoover over it (so to speak) to make sure it’s not burning or whatever. My preferred way of cooking this is by loading everything into the slow cooker and stepping away. Let it do it’s job for you, as it gives you time take care of other more important things and yet, still be able to deliver a great meal instead of picking up fast food/take out.
When the chicken is done, remove it from the slow cooker and place on a cutting board. Discard all the bones and the skin. Using a fork and knife (or two forks), carefully begin shredding and cutting the chicken up. I recommend tasting the chicken to see if it needs any additional salt and pepper. If so, add some more to taste.
To boost the flavor up, place shredded chicken into a heated skillet and add a few more spices and ingredients to amp up that flavor. This part only takes a few minutes tops and then you can begin stuffing your tacos!
This filling was a big hit here at home and I only had a tiny amount left over. I had planned on using the leftover chicken as a filler for Enchiladas the next evening but I’m going to have to do it all over again!
Basic Roasted Chicken
- 1 Whole Roast Chicken wash & pat dry
- 14.5 oz Diced Tomatoes
- 1 tsp Black Pepper ground
- 2 tsp Salt
- 1 tbsp Dried Minced Onion
- 1 Sprig Rosemary
- 2 tsp Paprika divided
- 2 tsp Oregano (dry) divided
- 3 tbsp Vegetable Oil (I used Smart Balance w/Omega 3)
- 1 tbsp Unsalted Butter
- 2 tsp Cumin ground
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 tsp Tarragon (dry)
- 1/4 cup Hot Water
Wash and dry whole chicken and remove giblets and neck if present. Pat dry and sprinkle with salt, pepper and 1 teaspoon of each of the paprika and oregano. Rub all over. Place in crock pot.
Pour tomatoes over chicken. Add minced onion and rosemary sprig. Cover and let cook on high for 6 hours.
When done, carefully remove chicken and begin deboning. Discard skin and bones.
Once deboned, chop and shred chicken to your liking.
Heat a large skillet and add oil and butter. Add shredded chicken. Add salt and pepper to taste, if needed.
Add hot water, cumin, garlic powder, onion powder, tarragon and remaining paprika and oregano. Stir well to combine. Cover and let cook for 5-10 minutes just to seal in flavor.
Fill your taco shells or tortillas! Enjoy!!