Categories: Slow Cooker

Ingredients

• 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 is my favorite)

Directions

1. 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.

2. For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and 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).

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