Chicken Taco Meat for Pressure Canning

This is my raw pack method for canning moist, flavorful chicken every time! This recipe is a real time saver, as you can make tacos, taco salad, Mexican style chicken salad, taquitos, burritos, tortas, quesadillas, enchiladas, tostadas, soup and much, much more on the fly!

Chicken Taco Meat for Pressure Canning

3 from 60 votes
Recipe by Jeni Gough
Prep time


Processing time



Yields 7 quarts


  • 14 lbs 14 Chicken, 1 1/2 inch dice (breast or thigh meat)

  • 1 1 Extra large onion, diced

  • 4 4 Poblano peppers, roasted, peeled, seeded and diced

  • 1 1/2 tbsp 1 1/2 Kosher salt

  • 3 tbsp 3 Garlic powder

  • 1 tbsp 1 Ground cumin

  • 2 tbsp 2 Onion powder

  • 3 tbsp 3 Chili powder

  • 2 tbsp 2 Mexican oregano

  • 1 – 2 tsp 1 – 2 Cayenne pepper (optional, do you like heat?)

  • Filtered water or chicken broth, cold to top off jars if needed.


  • Wash jars, lids and rings in hot soapy water. Fill pressure canner with water per your PC instructions.
  • Toss chicken with onions, peppers and all the herbs and spices. coating evenly.
  • pack into jars, removing any air bubbles and leaving 1 inch headspace. Add a little cold water or cold chicken broth if needed to come to 1 inch headspace. Wipe rims, add lids and rings to fingertip tight. Put cold jars into cold canner.
  • Process quarts 90 minutes and pints 75 minutes.

Recipe Video

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