214 Reviews of Crock Pot Chicken Taco Meat

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

From: ErikaNY

On Dec 29, 2005

This was absolutely delicious!! I started it in the morning at 10 and we ate at 6:45 - it was perfect. I do have a suggestion - after I took the chicken out of the liquid to shred, even though the instructions didnt say to do this, I stuck the shredded chicken BACK into the "juice" after shredded because it seemed on the dry side. After I stuck it back in the chicken soaked up ALLL the juice - it was SOOOOO delish. We had it in soft tacos topped with taco cheese, sour cream, taco sauce and hot sauce!!! Will most def. make again - thanks!

From: Meredith K.

On Jul 27, 2003

I'm bumping my review up to 5 stars! I've made this a few times now, and I want to add some info. Yesterday I used FROZEN (boneless, skinless) chicken tenderloins and only seasoned water, and the meat came out great! I really don't know the amounts of anything; the chicken pieces more than covered the bottom of the crock, but after an hour the 1 cup or so of water did completely cover all. To the water I added chili powder, hickory salt, onion powder, garlic powder, cumin, cayenne, oregano and a bay leaf. I've decided it's important to have the liquid fairly salty, or the chicken will "dry out" even though it's always in liquid. My pieces were fairly small, but, despite starting out frozen, they were done in only 2-1/2 hours on low!

From: LadyKatarina

On Jan 17, 2008

This recipe has become a household staple, and in the course of preparing it, I discovered Crock Pot Liners. I've now found that I can take two crock pot liners, and in one liner bag I can make this taco recipe, and in the other bag I can make Easy and Tasty BBQ Chicken in the Crock Pot(Recipe 95569) and cook them in the same large crock pot. If cooked on high, it only takes me about 4 to 5 hours, and I stop to switch the bags around half way through the cooking so the chicken breasts cook evenly. Within 5 hours I have two delicious and easy meals, great for entertaining..or for days when I'm just too lazy to cook!

From: Lvs2Cook

On Jan 6, 2005

This is an excellent recipe! I wanted to make chicken quesadillas and found this recipe for the meat. I put 4 FROZEN (they were in a huge clump, too) boneless chicken breasts in my crockpot in the morning, added the broth and a package of fajita seasoning, turned it on HIGH and let it cook all day. The chicken just fell apart it was so tender. Made excellent quesadillas. Thank you so much for posting this recipe ~ I doubt I will ever make chicken for fajitas any other way!

From: Mary Duffy

On Apr 9, 2001

This is fantastic. It is great to start this before going to work. When you walk into your kitchen, it is as though someone has been cooking in your kitchen all day. My family loved this recipe. I doubled it and had enough to put in the freezer for a quick meal.

From: Debby H

On Feb 9, 2005

This is a great recipe. I used 3 frozen chicken breasts on high for 6 hours and they were perfect. I made a South Beach friendly burrito with the chicken, a whole grain burrito size tortilla, brown rice, finely shredded cheddar and salsa. They were great!!

From: Heath*J

On Apr 13, 2008

Great and easy! I've done this as is - and it's great, but we like it even more w/ my quick modifications. I roughly chopped one bell pepper and one onion and threw that in. Then I added one can of black beans, one can of diced green chilies, and one can of diced tomatoes. Then at the end of cooking, I added maybe 1/4 or 1/3 cup of cream cheese - not necessary, but I thought it added a nice richness. My additions added maybe only 5 more min of prep and, for us, they were def. worth it! It's a great recipe - very versatile. We like it for tacos, but esp like it as enchiladas. Awesome! Thank you!

From: TheDancingCook

On Dec 15, 2001

Very easy & smells wonderful. I served it in a soft tortilla shell with all the fixings; with a side of Lipton Spanish Rice. I also used Old El' Paso Low Sodium Taco Seasoning & it still tasted great.