Tribe.net. Local Connections ɐuıƃ ʎzzɐus http://crockpotcooking.tribe.net/thread/a2a8615b-dfaf-4fe8-840f-3136b0bb43fb#1d00ffe4-9862-4f4a-9f9b-022e1c541407 2009-07-01T17:22:33Z 2009-07-01T17:22:33Z

making these now. By far my most FAVE crockpot recipe EVAH!

ɐuıƃ ʎzzɐus 2009-07-01T17:22:33Z kͶød http://crockpotcooking.tribe.net/thread/a2a8615b-dfaf-4fe8-840f-3136b0bb43fb#f8b7ce3c-c96f-47ee-a933-1cc38a2aec4d 2006-07-06T20:09:23Z 2006-07-06T20:09:23Z

lucky.

kͶød 2006-07-06T20:09:23Z ɐuıƃ ʎzzɐus http://crockpotcooking.tribe.net/thread/a2a8615b-dfaf-4fe8-840f-3136b0bb43fb#f7bfda90-2f66-435a-b89e-a4b0c276852f 2006-07-06T16:10:10Z 2006-07-06T16:10:10Z

*BUMP* Chicken tacos are in my crockpot at home cooking away. I am at work thinking about the savory succulent goodness that will melt in my mouth at 6:15pm. YUMMY!

ɐuıƃ ʎzzɐus 2006-07-06T16:10:10Z $item.owner.firstName http://crockpotcooking.tribe.net/thread/a2a8615b-dfaf-4fe8-840f-3136b0bb43fb#ce0261fe-9411-45f6-bf3f-717086a3ae10 2005-05-12T14:52:17Z 2005-05-12T14:52:17Z

My variation: 1lb. of almost completly thawed chicken breasts 1can rotel 1 can tomato sauce couple of squirts of lime juice minced garlic cumin, cayenne, hot sauce to taste I put it on high for about 3 hours, then shredded the chicken and turned it on low until hubby came home. I didn't have a lot of extra juice, and it tasted like Taco Bell's spicy chicken burritos!

$item.owner.firstName 2005-05-12T14:52:17Z NameWithheld http://crockpotcooking.tribe.net/thread/a2a8615b-dfaf-4fe8-840f-3136b0bb43fb#3fd3dddd-701a-4ada-bfe4-9f900ffe9f02 2005-05-09T04:03:06Z 2005-05-09T04:03:06Z

I'm making it for a potluck I have to attend on tuesday. I'm going to pretend I worked really hard on it. ;)

NameWithheld 2005-05-09T04:03:06Z Enik http://crockpotcooking.tribe.net/thread/a2a8615b-dfaf-4fe8-840f-3136b0bb43fb#b03d5ad4-c231-4051-9eab-a445ef57bed1 2005-05-09T03:00:30Z 2005-05-09T03:00:30Z

I have made the Chicken Tacos recipe five times now, each with some variation. I was doing two packages of Taco Seasoning until I read how much sodium is in it. Sheesh! I am convinced that it is not possible to make bad Chicken Tacos in a crockpot. Tender, shredded, mouthfuls of chicken flavored goodness and love. Mmmmmm . . . . Now, if I can just pace myself (yeah, right), I will eat like a king for a week.

Enik 2005-05-09T03:00:30Z Diane http://crockpotcooking.tribe.net/thread/a2a8615b-dfaf-4fe8-840f-3136b0bb43fb#cd169f59-95ba-4ec7-b05f-94d138dfc0ac 2005-05-01T20:50:38Z 2005-05-01T20:50:38Z

I've done something similar with chicken/pork/beef (whatever is on sale that week) - I've left out the tomatoes though...and added black beans with liquid and the taco seasoning. I don't make tacos with the result, I use it on taco salads for lunch and dinner all week...and when I have some in the summer from my garden I toss in some minced habanero/serrano/jalepeno - whatever is ripe that week...instead of sour cream on my salad I use bleu cheese or ranch dressing...yum

Diane 2005-05-01T20:50:38Z Enik http://crockpotcooking.tribe.net/thread/a2a8615b-dfaf-4fe8-840f-3136b0bb43fb#69f2d0ad-ed66-4c46-bbf6-e60954bfdc7f 2005-05-01T11:50:42Z 2005-05-01T11:50:42Z

I did a variation on this recipe yesterday, not because I wanted to, but because I forgot to buy crushed tomatoes w/ peppers. I had already greased the crock (doesn't that sound dirty?) and added the taco seasoning, so I wasn't about to turn back. Hmmm . . . what do I have in the pantry? Campbells soup? Maybe that would work. What else is there? Hmmm. Here's something: one can of pineapple slices and one can of mandarin orange slices. Interesting. Maybe I will have Hawaiian Chicken Tacos. I added a dash or two of clove dust just for kicks. It turned out pretty tasty. The crock pot did its magic on the meat making it ever so succulent, and the odd medley of spices and sugars made an interesting diversion from the norm. I am beginning to think that a crock pot can do no evil. Maybe that's food for another thread . . . what evil had your crock pot done? I will leave that for the interested reader.

Enik 2005-05-01T11:50:42Z lisa http://crockpotcooking.tribe.net/thread/a2a8615b-dfaf-4fe8-840f-3136b0bb43fb#4abf306f-268e-48e7-aa57-afc4671886fe 2005-03-26T23:35:10Z 2005-03-26T23:35:10Z

I am making these today. I'm using a can of ro-tel tomatoes, and a can of tomato soup. only 2 cans of tomato soup left. yay!

lisa 2005-03-26T23:35:10Z Samantha http://crockpotcooking.tribe.net/thread/a2a8615b-dfaf-4fe8-840f-3136b0bb43fb#b0c1b736-c411-45dc-ab52-bbc07156861b 2005-03-24T17:11:30Z 2005-03-24T17:11:30Z

One turkey thigh + one can tomatoes = just enough meat:tomatoes ratio. Da bomb!

Samantha 2005-03-24T17:11:30Z NameWithheld http://crockpotcooking.tribe.net/thread/a2a8615b-dfaf-4fe8-840f-3136b0bb43fb#26f7e4d2-4bea-4fa6-bd54-c489fa373e15 2005-03-24T16:59:08Z 2005-03-24T16:59:08Z

I made this on monday with a 3lb beef brisket. It wasn't overly tender, so I cut it into thin slices and let the rest cook overnight on low. I just had the leftovers last night. oh. my. god.

NameWithheld 2005-03-24T16:59:08Z kꦿd http://crockpotcooking.tribe.net/thread/a2a8615b-dfaf-4fe8-840f-3136b0bb43fb#df2b433c-68f4-4681-8393-9c51042e2eb6 2005-03-24T16:44:02Z 2005-03-24T16:44:02Z

i made this last night--yay! i used a pound of boneless/skinless thighs and two of the tiny cans of tomato/peppers. it does resemble more of a cacciatore (sp?) sauce when it's done but edub did say to drain the liquids out. it was yummy! wish there was a use for all that left over liquid though. spicy chicken bloody maria?

kꦿd 2005-03-24T16:44:02Z $item.owner.firstName http://crockpotcooking.tribe.net/thread/a2a8615b-dfaf-4fe8-840f-3136b0bb43fb#2e3531ac-ec91-41aa-af7c-edbe095d9946 2005-03-18T23:46:49Z 2005-03-18T23:46:49Z

I poured out all the tomato liquid after the 8 hours, so just had the tasty, tender shredded chicken and tomato taste. It was great.

$item.owner.firstName 2005-03-18T23:46:49Z Dan http://crockpotcooking.tribe.net/thread/a2a8615b-dfaf-4fe8-840f-3136b0bb43fb#f8ca4fc4-aeda-460c-af98-e74538c89d94 2005-03-18T23:43:22Z 2005-03-18T23:43:22Z

Yes, my proportions were all akimbo.

Dan 2005-03-18T23:43:22Z kꦿd http://crockpotcooking.tribe.net/thread/a2a8615b-dfaf-4fe8-840f-3136b0bb43fb#f0b4cc74-4490-497a-95a1-ee58dcf29827 2005-03-18T15:02:43Z 2005-03-18T15:02:43Z

what size cans of tomato/peppers did you use, dan? sounds like your chicken to tomato ratio was askew.

kꦿd 2005-03-18T15:02:43Z Dan http://crockpotcooking.tribe.net/thread/a2a8615b-dfaf-4fe8-840f-3136b0bb43fb#5a26f191-c17c-4f39-aeff-7abc94ad46d5 2005-03-18T01:29:17Z 2005-03-18T01:29:17Z

I tried it and alls I got was mexican tasting spaghetti sauce with chicken in it. Hmmm.

Dan 2005-03-18T01:29:17Z Lynne http://crockpotcooking.tribe.net/thread/a2a8615b-dfaf-4fe8-840f-3136b0bb43fb#b4100ac8-50e8-4c6d-a037-b29bb0a024c4 2005-03-14T18:04:09Z 2005-03-14T18:04:09Z

How many chicken thighs do you use?

Lynne 2005-03-14T18:04:09Z ɐuıƃ ʎzzɐus http://crockpotcooking.tribe.net/thread/a2a8615b-dfaf-4fe8-840f-3136b0bb43fb#41749073-a14d-4ece-8ea7-e0653a26ac68 2005-03-14T17:41:18Z 2005-03-14T17:41:18Z

Yes...I LOVE this recipe. I love making a TON, and then eating it all week for lunch. I think next time I'm going to add diced red onion to the pot. YUM!

ɐuıƃ ʎzzɐus 2005-03-14T17:41:18Z $item.owner.firstName http://crockpotcooking.tribe.net/thread/a2a8615b-dfaf-4fe8-840f-3136b0bb43fb#b6aa5886-2c36-40f4-b7c9-08ad9c29c892 2005-03-14T17:13:56Z 2005-03-14T17:13:56Z

I made this last night. It was very good. I placed 3 chicken breasts, almost fully thawed, in the crock, with the diced tomatoes with peppers, taco seasoning and pepper. I let it cook for about 8 hours and the quality was perfect (a bit spicy. could have been the seasoning). I poured out the excess juice, used some white corn tortillas, added cheese, sour cream and avocado. Yummy.

$item.owner.firstName 2005-03-14T17:13:56Z Samantha http://crockpotcooking.tribe.net/thread/a2a8615b-dfaf-4fe8-840f-3136b0bb43fb#8270293c-18a4-46d7-9cdc-8e087eb8b3e0 2005-03-14T04:01:34Z 2005-03-14T04:01:34Z

Actually I find myself with one frozen turkey thigh and plan to use that, perhaps next week. Think that will NOT work? Nicki, frozen chicken + 8 to 10 hours = just right chicken, though I've never made the taco chicken before.

Samantha 2005-03-14T04:01:34Z Enik http://crockpotcooking.tribe.net/thread/a2a8615b-dfaf-4fe8-840f-3136b0bb43fb#5065f693-236a-4a1a-86ed-1b05cf31492d 2005-03-11T12:57:07Z 2005-03-11T12:57:07Z

I am no expert; I've only made this once. I have $0.02 never-the-less. I am thinking that if you put the meat in frozen, have it on low, and put in a lot of mass (a couple pounds of meat) you should be fine. I cooked about 1/2 of this recipe, and it was done in about 6 hours. Had I cooked it longer, perhaps it would have shredded more easily.

Enik 2005-03-11T12:57:07Z Nicki http://crockpotcooking.tribe.net/thread/a2a8615b-dfaf-4fe8-840f-3136b0bb43fb#62b044a5-f5d5-4fc8-b6dc-e5948a69f531 2005-03-11T03:14:20Z 2005-03-11T03:14:20Z

Ok, stupid question #2 (thanks for answering #1 btw)....since I work 8 hours, if I put the chicken in frozen and cook it on low for 8 1/2 - 9 hours, do you think the chicken would be underdone, overdone or just right?

Nicki 2005-03-11T03:14:20Z Enik http://crockpotcooking.tribe.net/thread/a2a8615b-dfaf-4fe8-840f-3136b0bb43fb#69253561-d978-451c-8846-ba69f1dcbea7 2005-03-11T00:36:40Z 2005-03-11T00:36:40Z

Frozen chicken breast, and I cooked it on low. Maybe I'll try high next time.

Enik 2005-03-11T00:36:40Z ɐuıƃ ʎzzɐus http://crockpotcooking.tribe.net/thread/a2a8615b-dfaf-4fe8-840f-3136b0bb43fb#fb7db34a-8ab8-4985-b207-b3f82b22d835 2005-03-11T00:13:02Z 2005-03-11T00:13:02Z

What kind of chicken did you use, and on what level did you cook it. I always put the tacos on high. Seems to work best for that falling apart, melt in your mouth goodness effect.

ɐuıƃ ʎzzɐus 2005-03-11T00:13:02Z Enik http://crockpotcooking.tribe.net/thread/a2a8615b-dfaf-4fe8-840f-3136b0bb43fb#dc4ec56a-01ec-49d0-b7b2-ebba00e58b43 2005-03-10T02:34:52Z 2005-03-10T02:34:52Z

I did. It took longer to cook, and the chicken didn't fall apart as easily. Still, it was damn tasty.

Enik 2005-03-10T02:34:52Z Nicki http://crockpotcooking.tribe.net/thread/a2a8615b-dfaf-4fe8-840f-3136b0bb43fb#d4eca010-438a-48af-8b0b-d75002675cdd 2005-03-10T02:09:10Z 2005-03-10T02:09:10Z

Ok, stupid question...can you put the chicken in frozen?

Nicki 2005-03-10T02:09:10Z Anne http://crockpotcooking.tribe.net/thread/a2a8615b-dfaf-4fe8-840f-3136b0bb43fb#d18f9734-85a3-4e5b-86fb-06a93e7c8d5f 2004-11-14T22:47:37Z 2004-11-14T22:47:37Z

Actually I just read the chicken taco recipe more closely... heh... LOL @ me! You could do that; it would be fine. I prepare the chicken a little differently. I don't cook the chicken breasts with tomatoes, but with onion, garlic, thyme, cumin (lots of cumin! LOL), paprica, chile powder, and chicken broth. And I cook the chicken breasts until they basically fall apart.

Anne 2004-11-14T22:47:37Z Anne http://crockpotcooking.tribe.net/thread/a2a8615b-dfaf-4fe8-840f-3136b0bb43fb#0d2e8771-5605-45f2-b242-252c092b417f 2004-11-14T22:24:11Z 2004-11-14T22:24:11Z

This would work great with chicken breasts. I say that because I make chicken enchiladas with a similarly cooked chicken, except that I cook them on the stove. LOL I never think to get out my crock pot to cook them... Basically to make enchiladas, you would use the same method of cooking the chicken, shred the chicken, add rice, refried beans, grated cheese (either mexican cheese or cheddar), and enchilada sauce to make a filling. Then you use 6" tortillas, either flour (which my kids prefer) or corn (which is more authentic) and roll the filling up in them, about 1/2 C per tortilla. Pour some enchilada sauce in the bottom of the pan you will use, a 9x14" pan (I think mine is 8x12"). place the rolls side by side the length of the pan and cover with the rest of the sauce. I use one of the large cans, or 2 smaller cans. Then cover with more grated cheese, whatever kind you used in the filling. Put, uncovered, in a 350-degree oven for about 30-40 minutes or until heated thoroughly. I think the last time I cooked them it actually took me 45 minutes. I have a lot of Hispanic naighbors. I fixed these for a Complex picnic last summer and they told me that they were very authentic. Heh... there weren't any left. My daughter couldn't go, so it was a good thing I had left a few home for her!

Anne 2004-11-14T22:24:11Z NameWithheld http://crockpotcooking.tribe.net/thread/a2a8615b-dfaf-4fe8-840f-3136b0bb43fb#13c86f47-4189-49c0-8220-9573122291ad 2004-11-11T00:03:46Z 2004-11-11T00:03:46Z

I think it probably would. The chicken sort of shreds when it is ready, so it would just be a matter of light meat vs. dark, I think. BUT...I've never tried it, so.....

NameWithheld 2004-11-11T00:03:46Z ɐuıƃ ʎzzɐus http://crockpotcooking.tribe.net/thread/a2a8615b-dfaf-4fe8-840f-3136b0bb43fb#2d6cc861-c21f-4292-9d34-1d85fb15f06d 2004-11-10T21:17:20Z 2004-11-10T21:17:20Z

Do you think this would work with breasts instead of thighs? I am going to try it and I will let you know....

ɐuıƃ ʎzzɐus 2004-11-10T21:17:20Z NameWithheld http://crockpotcooking.tribe.net/thread/a2a8615b-dfaf-4fe8-840f-3136b0bb43fb#a159fd89-e4ab-4a11-a3c3-bd91913be2d0 2004-04-21T04:54:16Z

Okay...doing this from memory... Boneless Skinless Chicken Thighs Two cans of crushed tomatoes with peppers (you could use the kind without peppers, but why?) I package taco seasoning. Put everything in the crockpot, mix it all up and set it on medium for several hours. When the chicken shreds easily with a fork it is done. Serve with tortillas (I use corn) top with some shredded cheese, sour cream...maybe avocado...mmmmm. They are yummy and even better as leftovers. ;) If you try it out, let me know how it turns out for you.

NameWithheld 2004-04-21T04:54:16Z ɐuıƃ ʎzzɐus http://crockpotcooking.tribe.net/thread/a2a8615b-dfaf-4fe8-840f-3136b0bb43fb#0d436c43-6fbc-4c00-8c2a-86d09bdf92bf 2004-04-28T22:42:05Z

I found you...HA. We will be having those for dinner very soon....G

ɐuıƃ ʎzzɐus 2004-04-28T22:42:05Z