Canning Chicken Taco Meat

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This Taco Meat Chicken recipe is a game-changer for meal prep. It’s perfect for busy weeknights when you want a quick and tasty dinner, and the best part is that the hard work is already done. By raw packing and canning the chicken, you’ve got a flavorful, tender meal ready to go—just heat and serve!

Prep Time10

Cook Time1 30

Total Time1 40

Course: Dinner

Cuisine: Mexican

Keyword: Chicken Tacos, Taco Meat

Servings: servings (three quart jars)

Equipment

Ingredients

5 lbs chicken thighs boneless, skinless
1 Tbsp. Salt
1 Tbsp. Onion Powder
1 Tbsp. Garlic Powder
1 Tbsp. Paprika
1 tsp. Cumin
1 tsp. Black Pepper
Red Chili Flakes to taste, 1 tsp to 1 tbsp.

Instructions

Start by trimming any excess fat from the chicken thighs. Dice the chicken into 1 to 2-inch pieces. You want them small enough to fit into the jars, but large enough to stay tender during the canning process.
In a large bowl, combine the salt, onion powder, garlic powder, paprika, cumin, black pepper, and red chili flakes. Toss the diced chicken pieces with the seasoning mix until everything is evenly coated.
Sterilize your quart-sized canning jars and lids. Then, begin packing the seasoned chicken tightly into the jars. You want the chicken to be packed as snugly as possible, but without squishing it. Leave about 1 inch of headspace at the top of each jar. The chicken will release liquid during the canning process, so don’t worry about adding any extra liquid.
Before sealing, wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place the sterilized lids on the jars, then screw on the bands until they’re just finger-tight.
Process the jars in a pressure canner. Follow the manufacturer’s instructions for your specific model. For quart jars, you’ll need to pressure can at 10 pounds of pressure for 90 minutes, or 75 minutes for pints, adjusting the pressure for altitude if above 1,000 feet in elevation (see notes)
Once the canning time is complete, turn off the heat and allow the canner to cool down naturally. When the pressure has fully released, carefully remove the jars from the canner and set them on a clean, towel-lined counter to cool. You’ll hear the satisfying "pop" of the lids as they seal. Allow the jars to cool completely before storing them.

Notes

Spice Level: Adjust the amount of red chili flakes based on your preference. For a mild version, use 1 teaspoon, but for a bit of heat, feel free to add up to 1 tablespoon. You can also use chili powder, or whatever dry ground seasonings you'd like.

Chicken Cuts: While chicken thighs work best in this recipe for their tenderness and flavor, you can also use boneless, skinless chicken breasts if you prefer. Just note that chicken breasts tend to stay a bit firmer and may not shred quite as easily.

Altitude Adjustments

With pressure canning, the processing times stay the same at higher altitudes, but the pressures change. Here are the altitude adjustments for pressure canning:

For dial gauge pressure canners:

0 to 2,000 feet in elevation – 11 lbs pressure
2,001 to 4,000 feet in elevation – 12 lbs pressure
4,001 to 6,000 feet in elevation – 13 lbs pressure
6,001 to 8,000 feet in elevation – 14 lbs pressure

For weighted gauge pressure canners:

0 to 1,000 feet in elevation – 10 lbs pressure
Above 1,000 feet – 15 lbs pressure

Nutrition