By The Kissing Cook on February 13, 2008
Photo by Brenda.
Photo by Brenda.
"The one great thing about this recipe is that you can use FROZEN chicken breasts. The chicken turns out so moist and tender it cuts like butter. I shred this and serve it over white rice. A great blend of ingredients cook into a savory, saucy chicken."
Serving Size: 1 (429 g)
Servings Per Recipe: 6
"I used three chicken breasts and that was great plenty. After it was cooked, I served it over pasta. Very good but I would probably add a little more tomato due to personal taste."
"this is in the crockpot now and smells marvelous! I substituted 2 fresh chicken breasts instead of the frozen and cut everything in half. Also use lower sodium ingredients from broth to taco seasoning and tomatoes. I am so looking forward to trying this. Will use over baked potatoes and low fat sour cream as someone else has suggested. Will post my stars soon! thanks for this recipe."
"Outstanding! Used two large chicken breasts instead of 6. Just ate it in a bowl like a soup. Used fat free chicken broth to reduce calories."
"This was awesome my daughter loved it. We like dark meat better so I used chicken thighs and I love the crock pot method. The meat is always so tender and all the flavors seem to fuse when it cooks so slow. This has a thumbs up with my whole family. We also eat it with chips and a bit of sour cream."
"This was delicious! We ate it with chips, and it tasted like something you would order in a mexican restaurant!"
"My DS and I *LOVED* this recipe! It sure doesn't get much easier than this. Served over fluffy baked potatoes, with a little low fat sour cream. I can't wait to have leftovers at work tomorrow! *Made for Fall PAC 2008*"