The Easiest Chicken Meal Prep
The EASIEST Chicken Meal Prep is a easy American (Tex-Mex) recipe that serves 8. 330 calories per serving. Recipe by Casey Kelly on YouTube.
Prep: 8 min | Cook: 4 hrs | Total: 4 hrs 23 min
Cost: $11.00 total, $1.38 per serving
Ingredients
- 5 lb Chicken (boneless, skinless pieces; trim excess fat)
- 1 packet Taco Seasoning Mix (pre‑packaged (e.g., Walmart Taco Mix))
- 1 cup Chicken Broth (low‑sodium; can substitute water)
Instructions
Trim the Chicken
Place the chicken on a cutting board and use a sharp knife to remove any visible excess fat or skin.
Time: PT5M
Add Chicken to the Cooker
Transfer the trimmed chicken pieces directly into the crock pot or pressure cooker. No need to cut them up.
Time: PT1M
Season and Add Liquid
Sprinkle the entire packet of taco seasoning over the chicken, then pour in 1 cup of chicken broth (or water). Gently stir to coat the pieces.
Time: PT2M
Cook on High
Cover the cooker and set it to the HIGH setting for 4 hours. For a pressure cooker, use HIGH pressure for 30 minutes then natural release.
Time: PT4H
Shred the Chicken
When the timer goes off, remove the pot (use oven mitts). Using two forks or your hands, shred the chicken until it falls apart easily.
Time: PT5M
Cool and Store
Let the shredded chicken cool for a few minutes, then portion into airtight containers. Refrigerate up to 4 days or freeze for up to 3 months.
Time: PT5M
Nutrition Facts
- Calories
- 330
- Protein
- 30g
- Carbohydrates
- 5g
- Fat
- 15g
- Fiber
- 0g
Dietary info: High protein, Low carb, Can be made gluten‑free with gluten‑free seasoning
Allergens: Soy, Wheat
Ingredient Substitutions
- Instead of Chicken: Chicken breast, Chicken thighs, Turkey breast
- Instead of Taco Seasoning Mix: Homemade taco seasoning, Fajita seasoning, Cajun seasoning
- Instead of Chicken Broth: Vegetable broth, Water
Equipment Needed
- Cutting Board
- Knife
- Crock Pot (Slow Cooker) or Pressure Cooker
- Spatula or Large Spoon
- Measuring Cup
Critical Steps — Do Not Skip
- Trim excess fat from the chicken to avoid greasy texture.
- Add enough liquid (broth or water) to keep the chicken moist during the long cook.
- Cook on HIGH for the full 4‑hour period without opening the lid.
- Shred the chicken while it is still warm for easy pulling.
Chef Tips from the Video
- Stir in a squeeze of fresh lime juice and chopped cilantro just before serving for extra brightness.
- Add a handful of frozen corn or black beans to the pot for a one‑pot meal.
- For a spicier kick, mix in a dash of chipotle powder or hot sauce.
Troubleshooting
Chicken turns out dry.
Add an extra ½ cup of broth or water and ensure the cooker is set to HIGH for the full time.
Chicken is not tender enough.
Extend the cooking time by 30‑60 minutes; the meat will become easier to shred.
Seasoning is too salty.
Rinse the shredded chicken briefly under cold water, then drain and toss with a little fresh broth.
Storage
Refrigerator: Airtight container, up to 4 days.
Freezer: Portion‑size freezer bags, up to 3 months.
Room temperature: Do not leave out longer than 2 hours.
Make-Ahead Tips
- Cook a double batch and freeze in portion‑size bags for quick meals.
- Reheat in a skillet with a splash of broth to restore juiciness.
- Use the shredded chicken in tacos, burritos, salads, or as a topping for baked potatoes.
Frequently Asked Questions
What is the cultural significance and history of taco‑seasoned chicken in American Tex‑Mex cuisine?
Taco‑seasoned chicken is a modern, convenience‑driven adaptation of traditional Mexican flavors that became popular in the United States during the rise of fast‑food Tex‑Mex chains in the 1990s. It brings the bold spices of tacos to a versatile protein that can be used in many quick‑serve dishes, embodying the blend of Mexican heritage and American convenience.
What are the traditional regional variations of taco‑seasoned chicken in the United States?
In the Southwest, cooks often add smoky chipotle or cumin for a deeper flavor, while in the Pacific Northwest a sweeter, milder seasoning blend is common. Some regions swap the taco mix for a blend of chili powder and oregano to reflect local spice preferences.
How is shredded taco chicken traditionally served in Tex‑Mex meals?
It is most often spooned into soft corn or flour tortillas for tacos, layered in burritos, or used as a topping for nachos and salads. The shredded texture makes it ideal for quick assembly at family gatherings or casual weeknight meals.
What occasions or celebrations is shredded taco chicken commonly associated with in American culture?
Shredded taco chicken is a staple for game‑day parties, backyard barbecues, and Cinco de Mayo celebrations because it can be prepared ahead and served family‑style. Its ease of serving makes it popular for potlucks and casual get‑togethers.
How does shredded taco chicken fit into the broader Tex‑Mex cuisine tradition?
Tex‑Mex cuisine emphasizes bold, smoky, and slightly spicy flavors, often delivered through quick‑cook proteins. Shredded taco chicken captures that spirit while offering a lean, high‑protein option that aligns with modern meal‑prep trends.
What are the authentic traditional ingredients for shredded taco chicken versus acceptable substitutes?
Authentic ingredients include boneless chicken, a blend of chili powder, cumin, garlic powder, onion powder, paprika, and a touch of oregano, plus a splash of broth. Acceptable substitutes are any pre‑packaged taco seasoning, chicken stock instead of broth, and turkey or pork in place of chicken.
What are the most common mistakes to avoid when making shredded taco chicken in a crock pot?
Common errors include not trimming excess fat, using too little liquid which leads to dry meat, and opening the lid during cooking which drops temperature. Also, over‑cooking can make the chicken stringy rather than tender.
Why does this recipe use pre‑packaged taco seasoning instead of a homemade blend?
The pre‑packaged mix saves time and guarantees a balanced flavor profile, perfect for a 10‑minute meal‑prep routine. It also ensures consistency for viewers who may not have a full spice rack on hand.
Can I make this shredded taco chicken ahead of time and how should I store the chicken?
Yes, the chicken can be cooked in bulk, cooled, and stored in airtight containers. Refrigerate for up to 4 days or freeze in portion‑size bags for up to 3 months; reheat with a splash of broth to retain moisture.
What does the YouTube channel Casey Kelly specialize in?
The YouTube channel Casey Kelly focuses on simple, time‑saving home cooking tutorials, especially meal‑prep ideas and quick weeknight meals. Casey emphasizes minimal ingredient lists, budget‑friendly options, and clear step‑by‑step visuals for beginners.
Last updated: September 2, 2026
