Reviewed: May 8, 2013

Very easy, added chicken montreal seasoning for a smoky taste. The whole family loved it.

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Reviewed: Apr. 23, 2013

I used a whole economy pack of chicken breast halves (almost 5 lbs, so I used 5x the other ingredients). I put it in the crock pot on low for 8 hours overnight. In the morning, I shredded the meat, put it back into the liquid, and refrigerated it all. When I got home from work today, my family and I enjoyed "build-your-own" chicken nachos. While we all like different ingredients on our nachos, we ALL loved this chicken! If we don't gobble up the left-overs tomorrow, I will freeze it...or I was thinking that I could make a sort of chicken taco soup by adding some more broth, corn, tomatoes, onions, etc. Thanks for such a delicious and useful recipe!

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mbetmarik

Reviewed: Mar. 19, 2013

Very simple, and delicious! I added a can of drained Rotel with habeneros, and it turned out great. The left over broth tasted like tortilla soup.

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smithflys23

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Orlando, Florida, USA

Reviewed: Mar. 18, 2013

Very easy and simple. I liked it.

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mommy_ashley

Cooking Level: Expert

Living In: Beloit, Wisconsin, USA

Reviewed: Mar. 7, 2013

Every time I make this my husband thinks its the greatest. We like to use this not only for tacos but also chicken quesadillas and also a meat for salad.

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tashamartineau

Reviewed: Feb. 17, 2013

Made this today and ended up cooking it on high for 2.5hrs and then low for another hour and the chicken turned out great. My boyfriend (who is not a picky eater) and my roommate (who IS a picky eater) both LOVED it! Next time I may try a little sofrito in there along with the broth and taco mix. This is definitely a keeper recipe.

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frijolitas

Cooking Level: Intermediate

Home Town: Woodland, California, USA

Living In: Boston, Massachusetts, USA

Reviewed: Feb. 16, 2013

Easy, inexpensive, healthy, delicious and the kids love it! When I take it out of the slow cooker to shred it, my kids line up like baby birds and eat it while I'm shredding it. This is one of my go to recipes on busy nights when I don't have a lot of time to cook. Delicious in tacos, enchiladas and on nachos.

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annie

Reviewed: Jan. 4, 2013

It's super easy, and a yummy change from ground beef! I didn't change a thing. :)

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luv2cook2

Reviewed: Oct. 13, 2012

Easy and good. Last time I made this I added 1/2 of a chopped onion and 1/2 of a green bell pepper, some minced garlic and a few red pepper flakes.

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A. Brotherton

Home Town: Tacoma, Washington, USA

Living In: Edmonds, Washington, USA

Reviewed: Oct. 10, 2012

I think this is a great base recipe. I added a can of salsa verde, cayenne pepper, ancho chile powder, and garlic to give it something extra. I thought the recipe was really good as is, but my boyfriend and I like a little more oompf. Definitely give it a try! The chicken turned out so juicy and tender and was easy to shred after just 3 hours on high. We'll be having this again soon.

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