The easiest way to cook quail is in the slow cooker! These slow cooker quail tacos are made street style, filled with tender shredded quail, diced onion, cilantro, and avocado.
If you're a bird hunter or have on in your family, it's likely that you have a freezer full of quail like I do! Poppers or fried quail are typical ways of preparing quail, but I like to change things up. Here in Texas, we think everything is better as a taco, so naturally, I had to make some delicious quail tacos!
What Is The Easiest Way To Cook Quail?
If you want to use as much of the meat as possible, I find that one of the easiest ways to cook quail is in the slow cooker! Quail cooks down in the slow cooker into lovely, tender shreds of meat that easily come off the tiny bones after cooking. Since quail are so small, they don't take long in the slow cooker, and you don't have to worry about them drying out. You can also partially debone it before cooking for an easier time shredding it later - use whichever method you prefer!
Why You'll Love These Quail Tacos
These street-style tacos make the most of quail meat. They're super flavorful with a Mexican-inspired spice blend, stay moist in the slow cooker, and are easy to make without having to worry about keeping the quail beautifully intact. Simply chop some cilantro, onion, and avocado while the quail cooks for a delicious quail dinner (that's not wrapped in bacon)!
What You'll Need
- Quail. If you don't have access to wild quail, you can buy them at the store.
- Spices. Garlic powder, onion powder, cumin, paprika, chili powder, cloves, salt and pepper.
- Broth. Chicken or vegetable broth will work.
- Taco fixings. I like corn tortillas, chopped cilantro, diced red onion, avocado, and some crumbled cotija cheese.
How To Make Slow Cooker Quail Tacos
- Prepare the quail. This will depend on how you receive the quail (whether it has skin and/or wings). I like to cook quail for this recipe without the skin, neck or wings. To remove the wings, snip with scissors right at the joint and discard. You may also choose to go ahead and remove the wishbone and rib bones, but I wait until after cooking to do so.
- Place the quail in the slow cooker.
- Mix the spices with the broth. Pour over the quail.
- Cover and cook everything on low for about 4 hours.
- Remove the quail from the slow cooker and pull the meat from the bones. Be especially careful with the tiny legs and the rib bones to be sure the bones don't get in the meat. Shred any large pieces of breast meat into smaller pieces.
- Moisten the meat with some of the liquid from the slow cooker and toss to coat. I usually don't use all of the liquid, just enough so that the meat stays juicy. Return the meat to the slow cooker to keep warm until you're ready to eat.
- Serve the shredded quail in warm corn tortillas with your favorite taco toppings. For street-style tacos, I serve with crumbled cotija, chopped cilantro, diced red onion and avocado. Add your favorite salsa or guacamole, if you'd like!
What To Do With Leftover Shredded Quail
If I have leftover shredded quail meat, I like to use it in tortilla soup or enchiladas. It's also great in a casserole, like my Enchilada Quinoa Bake.
Did you make this recipe? Please leave a star rating in the comments!
PrintSlow Cooker Quail Tacos
The easiest way to cook quail is in the slow cooker! These slow cooker quail tacos are made street style, filled with tender shredded quail, diced onion, cilantro, and avocado.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 4.5 hours
- Yield: 8 tacos 1x
- Category: main dish
- Method: slow cooker
- Cuisine: Mexican
Ingredients
- 8 quail
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp cumin
- 2 tsp paprika
- 2 tsp chili powder (use chipotle powder for a spicy version)
- ¼ tsp ground cloves
- ½ tsp salt
- ½ tsp black pepper
- 1 cup chicken or vegetable stock
For serving:
- 8 warmed corn tortillas
- Finely diced red onion
- Cilantro
- Crumbled cotija cheese or queso fresco
- Sliced avocado
Instructions
- Prepare the quail. This will depend on how you receive the quail (whether it has skin and/or wings). I like to cook quail for this recipe without the skin, neck or wings. To remove the wings, snip with scissors right at the joint and discard. You may also choose to go ahead and remove the wishbone and rib bones, but I wait until after cooking to do so. You can leave the legs on or detach them from the body.
- Place prepared quail in the slow cooker.
- Combine all spices and chicken stock and pour over quail.
- Cook on low heat for about 4 hours.
- Remove quail and liquid from slow cooker, reserving liquid, and place quail on a plate. Once they are cool enough to handle, pull meat from the bones, taking caution with the small legs bones so that you don't crumble them in with the meat. Discard bones.
- Return shredded quail meat to the slow cooker with just enough liquid to keep it moist. Keep warm until ready to serve.
- Serve quail with warm corn tortillas, diced onion, cilantro, cotija or queso fresco, sliced avocado and your favorite salsa.
Notes
- Take extra care when shredding the meat to ensure all the bones are removed from the meat, especially the leg and rib bones. I find the best way to get a good sized piece of meat from the breast is to run my thumb from the top of the wishbone all the way along the backbone until the meat comes free.
- You can also choose to fully or partially done the quail before cooking to make the shredding process easier.
Keywords: how to cook quail in the slow cooker, slow cooker quail tacos, shredded quail tacos
This post was originally published February 2017 and has been updated.
Corina Gestring says
So good!! Cooking in the crockpot allowed for the meat to fall off the bone. Quail with all it bones and using this recipe allowed us to enjoy quail to its fullest without all the work for those eating. Everyone should try this and leave it in your rotation. 5 stars!!!
★★★★★
Kaleigh says
So glad you enjoyed the recipe Corina!
Sarah Moore says
I made these and they are awesome! I wish I could post a picture. I raise domesticated quail, (which are inconsistent texture depending on age and gender) and the meat was almost too moist. I'm thinking I'll maybe fry up the leftover meat to see if I can get a little crispness to it, and next time I might cook for less time. I'm curious about your tortilla soup recipe!
Kaleigh says
Hi Sarah,
I'm so glad you enjoyed the recipe! I bet the meat will be delicious crispy! I have a tortilla soup recipe in the archives that's probably similar, just made on the stove instead of the slow cooker.
CathyS says
Any tips/tricks for making sure all shot is removed? I’ve tried shredding by hand but have still missed some... :-/ We just chew tenderly!
Kaleigh says
Honestly, no. My husband does a pretty good job cleaning them, and I usually find one or two when I shred the meat, but sometimes one still gets away! We chew easy too 🙂
CathyS says
Thanks! We enjoyed your recipe this week!
Kaleigh says
So glad you liked it!
Sonali- The Foodie Physician says
Wow, these look awesome! I've enjoyed quail in restaurants but I've never prepared it at home. You've inspired me 🙂
Kaleigh says
Thanks Sonali! It's not too hard. Let me know if you try them! 🙂
Simon Vanbecelaere says
I like my pulled pork tacos but those with quail just look stunning! I can truly believe they rock! I've prepared quail on the saltrock before with smoked paprika! Need to try these one day! thanks for sharing!
Kaleigh says
Thanks Simon! They sound awesome on the salt rock too. I need to get one of those!
Serena Ball MS, RD (@tspcurry) says
Wonder if I could coax enough meat from doves for this? My hubs hunts them more than quail here in the Midwest. But they are SO tiny! Any tricks plucking - it's tedious.
Kaleigh says
For dove, I would probably just throw the breast meat in there and cook for a couple of hours. We never pluck ours, just take the skin off. 🙂