Crockpot Chicken Tacos

Found on pinterest from this blog.


1 envelope Taco Seasoning (I used 2 T of this homemade seasoning )
6 pieces boneless, skinless chicken breasts (I threw in a pound of frozen)
1 16 oz jar Salsa

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. 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. I did 4 hours on high, shredded it, then kept it on warm for another 2-3 hours.

For tacos, serve the chicken with soft flour tortillas, lettuce, shredded cheese and sour cream. (We had chopped mixed greens and grated Monterey Jack, with Black Bean and Corn Salad on the side.)

This is very versatile and can be used for enchiladas, nachos, tostadas, 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).