*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I used a good quality salsa, double-batch of homemade taco seasoning and double the cilantro. I made the end result into fajitas with sauteed red pepper, sweet onion and minced garlic. As always, I think the quality of your ingredients can make or break your recipe--I'm glad I doubled the spices and used a good salsa. We were quite hungry today so this fed us well with enough leftover for another meal, with the sauteed vegetables. I'll make this again.
Yum! Really, really good. Instead of taco seasoning mix I just threw in some spices: cumin, ancho chile powder, sea salt, black/white pepper, oregano, etc. The cilantro gives it such a fresh flavor; if you like cilantro, you'll like this dish. I served it in whole wheat flour tortillas with shredded cabbage, shredded cheese, plain yogurt, and fresh cilantro. I'll definitely make again. Thanks :)
I do this all the time but if you get a salsa with a lot of flavor, you can omit the taco packet. It only adds extra sodium. Instead, use a jar of salsa, 2 minced garlic cloves and a diced onion. I also like to use two limes. :) (and if you add the lime and fresh cilantro in the last hour of cooking you get MORE flavor)
This recipe makes a whole lotta chicken so I tried it several ways. It was good in crispy taco shells and in corn and flour tortillas. The biggest winner, however, was chicken enchiladas. They were simply the best I have ever had. Just spoon into corn tortillas with a little cheese, pour your favorite enchilada sauce over top, top with a little more cheese, bake and you are in enchilada heaven!
I tried this tonight and, while the chicken was very tender and easy to shred, the recipe was too salty for my tastes. The combination of the taco seasoning and salsa made for the salty taste I'm sure. I would make this again but I'd look for a lower sodium salsa, if there is such a thing.
Found this a very easy to make taco filling.I used McCormick Chicken Taco seasoning and La Costena brand salsa verde. It was done in 7 hrs on low setting.This would even be good served over rice and topped the the juices from the crockpot and some cilantro and onions
I prepared this for guests that are on low-calorie diets last evening, and it was a HUGE hit! I served it with super low carb, high fiber tortillas, salsa and fat free sour cream, and it was YUMMY! Definitely a keeper, and it makes a large amount. A serving is a large portion, very flavorful and filling. Even my picky son LOVED it and asked to have it again tomorrow! I followed some of the suggestions other reviewers had, such as not using the full pack of taco seasoning because of the high sodium content. I added rinced black beans, drained whole kernel corn, and I sliced up two medium onions and added it to the mixture. I threw this together on my lunch break and it cooked on high for about 4 hours and the chicken just fell apart and was so moist and juicy. I will make this over and over again...no doubt!