Yummy! Like the others said, I used a whole package of taco seasoning. Also added red and green bell peppers, red onions and tomatoes with the chicken. Added two cups of broth instead of one. I went to the gym and left it at the crockpot on high for two hours. Just perfect! I had some leftovers so I used it as toppings to my salad with ranch dressing! And its good!!
I followed the exact recipe and was very pleased! Such an easy recipe. Let it cook for 6 hours on low and the chicken was so tender, it was falling apart before I even shredded it. Used low carb tortillas, beans, shredded cheese, lettuce, cilantro, and Valentino hot sauce to top it off! Would make this again
Awesome and easy to fix and forget. It’s ready when you get home from work. My gf said to add a packet of ranch seasoning. Made it so much better!
This is an awesome meal anytime, but especially great in the summer when you want to be outside, and not spend time cooking. I cooked mine on high for only 3 hours, took chicken out, shredded it and returned to cooker. I then added 1/2 cup of salsa and stirred together, and let it sit on warm for about 1 hour. I used a homemade taco seasoning from this site, as well as 1 tablespoon of ground coriander, and 3 cloves of garlic to amp up the flavor a bit. Very customizable as everyone can top with their favourite toppings, and child friendly 🙂
We love this recipe! So easy and convenient. I used my own taco seasoning recipe, being generous with the seasoning. I cooked on high for 3 hours, shredded and returned chicken to the seasoned broth on warm, then devoured half an hour later. The chicken was juicy and delicious! The leftovers were lunch the following day–still amazing!
Ingredients:
4 chicken breasts
1 packet Fiesta Ranch mix.
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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