Crock Pot Chicken Taco Meat

From: Chef #900241

On Jul 23, 2008

This recipe is so easy and it turns out perfect every time I make it. I always double it and add some extra chili powder. We love using the meat for salads or nachos the next day. I also cook it on low for an additional half hour after I shred the meat. It helps the juice to absorb. Yummy!

From: Mistress of Tea

On Jul 8, 2008

This is delicious and easy! This has become something my fiance regularly requests... I serve it with homemade salsa and it's a hit every time.

From: newspapergal

On Jun 1, 2004

Excellent. I used frozen chicken breasts, and placed them in there frozen. I added a bit more water than called for — enough to cover the chicken — and a can of petite-diced tomatoes. During the last hour of cooking, I added some sliced onions & green pepper (that's my pic!) This was DELISH in taco shells, and DH had it in a salad the next day. Sooo easy, so into my regular rotation!

From: Victoria

On Oct 9, 2001

this receipe was simple and incredibley delicious. As mentioned before, just start in the morning and when you get home you have perfectly cooked and seasoned chicked. Great for enchiladas, burritos, taocs, what ever!! Try it! Vicky