297 Reviews

This is unbelievably simple, low fat and yummy. I start with completely frozen chicken breasts, but otherwise make it exactly as written. Shred the chicken and place it back in the cooking liquid if you would like it to absorb the juices. It is wonderful in tacos and salads. I haven't had enough left-over to freeze! Thanks for sharing!

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katycooks December 14, 2009

I used chicken thighs, and the meat turned out great but needed more flavor and I don't think it needed that much juice. I would use two taco packets next time and a bit less water. Good overall though!

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Melvin'sWifey December 11, 2009

Incredibly easy! I used an Old El Paso reduced sodium taco seasoning packet. Delish!!

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dawnobrn November 17, 2009

Good and easy to make. I doubled the recipe but only cooked mine for four hours. I did taste them before putting in the freezer and they had a good taste to them.

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bmcnichol October 26, 2009

This is wonderful and is hopping right into one of my cookbooks. I think I'll need to keep it on hand for quick meals. My crock pot was in use for "Refried Beans Without the Refry" so I popped the chicken and spices into a saucepan on low and cooked them for a shorter amount of time as suggested by Abby Girl. All came out well and made a fantastic meal.

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CaliforniaJan October 26, 2009

I love using my crock pot (I have 3!!)...but I usually end up changing the cooking time as I find it is not necessary to cook chicken for 6-8 hours. I must be an oddity, but I like my chicken moist and tender and I find that cooking the chicken for 6 - 8 hours, as stated, it will come out tough and stringy. With experimenting many times, I started off with 2 hours and worked from there. For 4 chicken breast, you only need 2 hours...6 chicken breast - 2-1/2 hours cooking time (add 1 hour if the breast are frozen). I always have cooked chicken in my freezer as it is perfect for casseroles, soup and sandwiches. I just freeze the chicken flat in a medium freezer bag and I can remove the amount that I want. Try cooking it at the lower cooking time and see...perfect chicken every time!

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Abby Girl October 08, 2009

We love this recipe, and it has so many way you can use it. Today I use this to make calzones, and pop them in the freeze this time. It made 10 calzones. I made the calzones using Wait Family Pizza Dough (Bread Machine) OAMC bread machine #187415. Thank you for posting this recipe. Another good one by Pamela

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rainbowbrush October 06, 2009

YUM! I have had this recipe in my cookbook for a while. (You dont want to know how long..lol) Well, today I finally made it and Im so glad I did! I usually dont care for chicken breasts as they are too dry to me but with this recipe they were great. I eat low carb and I ate the chicken with sour cream, salsa verde & white shredded cheese. MMM! Q Bueno. Thanks Pamela:) I am going to freeze the leftovers into individual servings!

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Ang11002 September 20, 2009

I make this about every other week. I use 2 lbs chicken and 2 cups water with 1.5-2 cubes Knorr Caldo de Pollo (chicken boullion). Instead of taco seasoning, we use Goya Sazon seasoning, con culantro y achiote (2 packets). The meat is tasty and tender and not too spicy for my 4 year old. Thanks for sharing!

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minbrain September 12, 2009

I used frozen chicken and top sirlion strips mixed with packet of Mccormick fajita seasoning.so good so easy .left over meat is delish...cooked in crockpot also.yum yum.........

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jenavee2u August 19, 2009
Crock Pot Chicken Taco Meat