Crock Pot Chicken Taco Meat

I've made big batches of this at least 3 times in the last 3 months - it's so good, so easy - and I love having it in my freezer for easy use. The taco taste isn't overwhelming, so I've even used the chicken on BBQ pizzas and in wraps. Thank you!

Yum! For ease of preparation and for good flavor, this gets five stars. I used my own taco seasoning mix and served it as soft tacos in white corn tortillas with salsa, chopped onion, grated colby-jack cheese, chopped tomatoes, & lettuce, alongside a Mexican rice dish. DeLISH! Thank you, Pamela!

The key to this recipe is using your own taco seasoning. The flavor will depend on the quality of the spice and I don't care for the taste of the packaged type. I love how easy it was and the result was great!

It may not be fair to give less stars due to my over mixing, but the flavor with #4292 seasoning was off some how. I would like to try the recipe with store bought seasoning, and stir the meat less (my mistake!). I've made quite a few of Pamela's recipes and love them. I'll try it again soon, thank you.

This had a good flavor that was not real strong. I cooked it on high for about an hour and then on low for just another 2 hours and found the chicken to be done. After shredding the meat I put it back in the sauce to cook a little while longer that way every piece had the seasoning!

Count me in as the 96th happy reviewer. Had to add a bit more seasonings for a more bold flavor, but that's a small price to pay for such an easy and tasty recipe. Thanks, Pamela.

Perfect recipe for Mexican night! I make chimichangas #28148 using homeade tortillas #18788 and was complimented all night long. I actually tripled the recipe and froze the remainder as indicated. Thanks!

Could this be any easier! I used still-frozen chicken breast tenders (about 2 pounds), 6 tablespoons of taco seasoning (Taco Seasoning, with my noted changes) and one cup of broth, figuring that a lot of liquid would be coming out of the meat as it thawed and cooked. I also did these on high, since the tenders are so small. They were cooked in 2 or 3 hours. I let them cool a bit, then shredded them and turned the crockpot on low, to keep them warm for dinner. Hope there's something left by the time the family is ready to eat! This will be a regular at my house. Thanks for posting!

Wonderful recipe!!! Would give it more than 5 stars if I could. I followed another's suggestion and used frozen chicken breasts...wonderful for us procrastinators that forget to thaw. We made soft shell tacos the 1st nite and then enchiladas the next nite and still had plenty left to freeze. Made the most delicious enchiladas we have ever tasted....Yummmmm....Thank you for a terrific recipe!!

Family loved it and it couldn't have been easier. Next time I'm going to make it with the spices my DH uses when he makes his famous chicken & rice soup. I also like the tip about cooking this overnight and shredding in the morning. Thanks!

This was so good and SO easy! And it did really make my whole house so fragrant! Just made into some regular chicken tacos... I didn't read the recipe accurately and put an entire package of taco seasoning, but the flavor was just fine. Thanks!

Thanks for a GREAT recipe! I did add a packet of taco seasoning and a portion of one I had left over. My neighbor came over and knocked on the door wanting to know what I was cooking. I sent him home with some and he was thrilled!!

This came out great even with legs and thighs. I used enough water just to cover the tops. It was a little bit more work to shred the meat, but those pieces were taking up room in my freezer. Actually, I don't think there will be enough left over to put back in the freezer. Thanks for a great one!

This was great! I doubled this recipe. I froze the chicken in the water and taco seasoning in plastic bags overnight (since I leave at 8am and don't get home until 5:30/6pm and wanted to add extra cook time). In the morning, I emptied the bags into the slow cooker,and cooked on low all day. I found it made 20 - 1/4 cup servings. I used on lettuce wraps while hubby had beef tacos. Now I have tons of leftovers (freezer) to use whenever I want a healthy alternative to what he wants with beef! And low in WW Points too! I'm planning on throwing some on a salad next!

This was really easy and pretty good. I think that next time I'll leave the chicken in for a shorter period of time; I left it in for a little over 8 hours (it had to wait until I got home from work) and it was just slightly too soft. Nonetheless, it was great for soft tacos and would be perfect for enchiladas. I did add some ro*tel after I shredded it and let it sit for a bit longer. Thanks for posting. OK, it's a few days later and I had to add another star (went from 3 to 4). I just made enchiladas with the chicken after it had been sitting in my fridge for two days and it was AMAZING. The chicken was perfect for enchiladas and after a few days in the fridge it stiffened up a bit. So I guess my rating is 3 stars day of for tacos and 4 stars for a few days later in enchiladas.

This was great and I will make it often.

This was so easy to make and absolutely delicious in chicken enchiladas. I'm a beginner cook and regularly mess up on recipes, but there's nothing to mess up on here. I used frozen chicken tenderloins and it turned out great! Thanks for the recipe!

We served this last night. I had made it the night before & just re-heated. That way we could try it the night before & I wouldn't have to worry about it the day of the party. Very good. I used Taco Seasoning Mix for the taco seasonings. DH really liked it. All the recipes I used are in my menu "Mexican Dinner Party". Thank you for a very easy recipe that I will made again & again.