Slow Cooker Shredded Tacos

By Peggie

Ingredients

• 16 oz salsa
• Juice of 2 limes
• 1 package taco seasoning
• 3 Tbsp. cilantro, chopped
• 3 lb chicken breasts
• Salt and pepper
• soft taco shells
• avocado, sliced
• diced tomato
• feta cheese, crumbled (or other cheese of choice)

Preparation

Step 1

In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro.

Salt and pepper the chicken to taste, then mix into the sauce. Cover and cook on high for four hours or low for seven to eight hours.

Remove the chicken, shred with two forks, and return to the slow cooker and stir.

Place filling on taco shells and garnish with diced tomato, avocado slices and feta cheese! Enjoy!



Freeze leftovers in an airtight bag for up to six months!