Crockpot Chicken Tacos
- 1 Envelope Taco Seasoning (I use Old El Paso Reduced Sodium)
- 6 Pieces Boneless, Skinless Chicken Breasts
- 1 16-ounce jar Salsa (I switch between brands, but Newman's Own or Pace are my favorites)
Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.
For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).