Spicy Crock-Pot Chicken
- Ready In:
- 8hrs 10mins
- Ingredients:
- 4
- Serves:
-
6-8
ingredients
- 4 boneless skinless chicken breasts
- 1 (1 1/4 ounce) package taco seasoning mix
- 1 (10 ounce) can diced tomatoes with green chilies, liquid reserved
- 1 tablespoon white vinegar
directions
- Put frozen chicken breasts in crockpot.
- Sprinkle with taco seasoning mix.
- Drain diced tomatoes and green chilies, but reserve the liquid for possible use later.
- Add vinegar to crockpot.
- Cover and cook on low for 8-10 hours.
- After 6 hours of cooking, you may need to shred the chicken using 2 forks.
- Stir and continue cooking. May need to add all or part of the reserved liquid if it looks too dry.
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Reviews
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Wow...it certainly doesn't get any easier than this!! I love recipes like this one, that go together in a hurry when you don't have the time for a lot of preparation. You don't even have to remember to take the meat out of the freezer!! I had this in the crockpot, from start to finish, in about 3 mins. I needed to get dinner on the table a little sooner, so I cooked this for about 6 hours on the "high" setting. I did add approx. 1/2 tsp. cumin to the crockpot when I took the chicken out to shred. I used the meat to make tacos and served them topped with: shredded cabbage, 4-blend Mexican cheese, chopped tomato and onion, sour cream, and my recipe #142062 . My family devoured these tacos and gave this recipe 5 stars. Thank you for sharing this wonderful recipe!! *Made for Fall 2009 PAC*
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I didn't have time for the crock pot. I used a package of thawed boneless chicken thighs that I cut up into chunks. I put in the other ingredients including the tomato liquid into a heavy pot and cooked covered on top of the stove for about 30 minutes. I then uncovered and cooked until the liquid was almost gone. Be sure to stire to keep from sticking. I used it to make wraps in tortillas with shredded cheese, sour cream and guacamole. Excellent.
RECIPE SUBMITTED BY
I am a mother to 2 wonderful little boys. I work outside the home and love my job. My new year's resolution (started in Feb.) was to try at least one new recipe a week for my family of 4. DH will eat almost anything that I cook and seldom has a negative comment. We usually decide if a recipe is a "keeper", "keeper with modifications", or "don't ever try again". Fortunately, there are very few in the third category. My philosphy on cooking is that a recipe is only a guideline. Much like life, have fun! Add your own personal touches!
Cooking is a stress reliever for me and I am very humbled by any compliments I may receive. My mother taught me what to do (and what not to do) in the kitchen. She was a SAHM and how she kept our family of 7 on track, is still beyond comprehension. I owe my cooking successes to my mom and am very thankful and excited that I get to still share my cooking stories/recipes with her. Much like my mother, measuring is not really my thing unless I am baking (where it is really important). I hope that you will try the recipes that I have shared and hope they fall into the "keeper" category for you. Keep cooking!
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