Fiesta Slow-Cooker Shredded Chicken Tacos Haiku: “Mine shredded at 5, left the chicken there on ‘warm’ up til dinnertime.” The chicken breasts I used were smaller, so maybe that’s why they were done more quickly than the recipe suggested, but a quick fork-jab at 5 hrs and they fell apart, so I shredded them and put them back in the slow-cooker w/ the taco seasoning/chick broth “juice” on warm setting until we served them w/ your typical taco toppings. Thank goodness for a nice variety of garnishes to liven up the flavor, b/c the 3 TB of taco seasoning really didn’t make the chicken all that flavorful. But the prep was such a snap that this recipe certainly deserves stars for ease; it just needs a flavor-bump.
Simple and delicious! I used chicken tenders, so they were cooked in about 4 hours on low. Also, I did opt to use the whole packet of taco seasoning b/c I didn’t want to keep the little bit that was left in the packet. After shredding, I poured some of the liquid over to keep it moist. This was very flavorful. We used this to make lettuce ‘tacos’, and topped them w/ red onion, tomatoes, shredded cheddar and a bit of sour cream. The whole family LOVED this…definite keeper~YUM! Thanks for sharing. 🙂
My husband says I have perfected chicken for tacos (using this recipe)! I’ve made it quite a few times trying the original recipe, using taco seasoning from the store, using fiesta ranch and combining taco and ranch seasoning. I definitely like it best when you use a packet of Hidden Valley ranch and a packet of Lawry’s Taco seasoning. I have a large slow cooker, so I can add an entire bag of frozen chicken breasts
Ingredients:
4 chicken breasts
1 packet Fiesta Ranch mix
1 can black beans
1 can Rotel
1 can corn not drained
1 block cream cheese
Instructions:
1. Put all ingredients in Slow Cooker.
2. Cook on High for 4 hours or 6 on low.
3. Eat over cauli-rice or mashed cauliflower for low carb. Serve over rice or tortillas for a non-low carb recipe
source :77kitchen.com
