05 March 2011

Taco Chicken (Crock Pot)

I've had a couple people ask me for this 'recipe' (if you could call it that, really), so I thought I'd post it here. It's awesome stuff to have around, and cheap to make. It freezes well, too, so you could make a huge batch and freeze it. I make it in 3 lb batches, and then we have taco salads all week for lunch. :) You could use it for tortilla soup, tacos, enchiladas, fajitas (I'd throw it on a grill pan and char it up pretty good before serving for fajitas, but I like that extra smokey flavor for fajitas)...I've even had a friend tell me she poured scrambled eggs over a spoonful of this chicken for breakfast. Not sure I'd go that far, but it is pretty versatile. :)

3 lbs boneless, skinless chicken breasts (I use the frozen ones as they come in 3 lb packages and they're pretty cheap--uh, HELLO?! $7 for 3 lbs of boneless, skinless chicken breasts!--but you can use fresh if you have them on hand....you could use thighs if you prefer dark meat, too.)

16 oz jar of your favorite salsa (or make it yourself, whatever), the thicker the better, though.

3-4 teaspoons taco seasoning (I use my friend Katherine's recipe, which totally rocks... http://pleasegivepeasachance.blogspot.com/2008/04/are-you-buying-taco-seasoning.html )

Peel of a tangelo (I know, I know, this is weird, but the first time I did this, I happened to have just peeled a tangelo for my husband's lunch, so I used that, and now I just make a point to buy tangelos when I'm planning to make this for dinner. haha! You could probably use an orange or tangerine peel, though. :) Just make sure you use the whole thing.)

That's it, really. Throw it all into the crock pot (I have a painfully small crock pot and normally have to defrost one of my chicken breasts partially and cut it into chunks to get it to fit in there). Set it to High and cook it till it's falling apart. Crock pots vary so much, it seems. My last one, I could leave chicken breasts in it from 8 am till 6 pm and they'd be perfect....this one, chicken is cooked in less than 4 hrs even on low, and it'd be burnt if I left them all day...so use your better judgment. You know your crock pot better than I do. haha!

It will be soupy, so when I'm ready to serve, I use a slotted spoon to fish out all of the chicken (pick out all of the tangelo/orange/tangerine peels and discard them), and put it into a bowl or a pan and shred it all up with 2 forks. Then I add about 2-3 cups of the liquid from the crock pot back to it and mix it up pretty well. 

Best. Stuff. Ever.

(Edited to add a photo, by request. I used it in quesadillas tonight.)

*Edited June 4th, 2012*
So, I thought I'd add a few more photos of this marvelous stuff! :)

(To freeze: Portion it out into standard ice cube trays, freeze overnight, and then pop the cubes out and place in a Ziploc bag....each cube is just enough for a quesadilla; two cubes for a taco, etc.)


  1. Thanks for the recipe!!! I have a new slow cooker that I am always looking to use so I will be making this tomorrow! It sounds so yummy and is just to easy not to make! :))

  2. WOOT! You're blogging again! pictures pls!

  3. I will take photos next time, I promise! I just posted this to Facebook this morning, and figured it was only fitting that I copied it over here as my first 'recipe' post. hahaha!