Spicy Crock-Pot Chicken

"A friend gave me a variation of this recipe. I tweaked it come up with this tasty version. Being a "dump" cook, this recipe is exactly that....dump in a little of this, dump in a little of that, etc. Put it in the crockpot in the morning and viola', dinner is done when you get home. This recipe has many uses....soft tacos, cruncy tacos, or simply enjoy over rice!"
 
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Ready In:
8hrs 10mins
Ingredients:
4
Serves:
6-8
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ingredients

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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

  1. 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*
     
  2. 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.
     
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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! <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
 
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