Slow-Cooked Taco Chicken

Campbell's Slow-Cooked Taco Chicken Recipe

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!

At a glance


5 min.


4 hr. 5 min.



Cook: 4 hr.

Made With

  • Swanson® Mexican Tortilla Flavor Infused Broth

    Swanson® Mexican Tortilla Flavor Infused Broth

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What You'll Need

2 1/2 pounds skinless, boneless chicken breast halves
1/8 teaspoon each salt and ground black pepper
3 medium onions, diced (about 1 1/2 cups)
2 cups Swanson® Mexican Tortilla Flavor Infused Broth
2 tablespoons tomato paste
20 (8-inch) flour tortillas or taco shells, warmed

How to Make It

  • 1

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

  • 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.

  • 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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