We love chicken tacos at our house! Regular old chicken tacos, baked chicken enchiladas, chicken taco salad, and the newest addition- chicken taco soup! I love the flavor of the chicken from Moe’s, so I went on a quest to find a great recipe. Well, I did find one a few years ago, and I’ve been using it ever since. I’m not claiming this exact combination to be “my” recipe, since I didn’t come up with it. In fact, in my chicken taco soup recipe, I would have linked to the original blog with this recipe, but it’s not there anymore.
So, I’ll give two different varieties of this. Well, really the proportions are the same. I’ll give you the original single-serve version, and the quadrupled version that I make and keep on hand. Since I make the quadrupled version, I will say that generally I use 1 tablespoon of this seasoning mix per chicken breast that I am cooking. If you like it spicier, you could double that. With the single serve, it’s about right for 3 chicken breasts.
You can do your chicken taco meat in the crock pot if you add a bit of water (I usually do 1/4-1/3 cup per chicken breast). Add your seasoning, and cook until they are done enough to be shredded. (Suggestion is 4-5 hours on high, 6-8 hours on low.) I usually forget to thaw mine out (oops!), so I throw them in frozen on high about noon, and by dinner it’s done. And if I completely forget that we’re having chicken tacos for dinner that night, I just cook them covered on the stove until they are done. Just be careful that the water doesn’t boil off, or you’ll end up with blackened chicken taco meat. (Trust me. It’s not a pretty smell.)
Chicken Taco Seasoning
3 tsp chili powder
2 1/2 tsp paprika
2 1/4 tsp cumin
1 1/4 tsp onion powder
1/4 tsp garlic powder
Dash of cayenne (red) pepper
4 tablespoons (1/4 cup) chili powder
3 tablespoons plus 1 tsp paprika
3 tablespoons cumin
1 tablespoon, plus 2 tsp onion powder
1 tsp garlic powder
1/4 tsp cayenne pepper
Mix well and use immediately or store.