Crockpot Chicken Tacos Recipe from Tasty Kitchen Serves: ~12 people
1 1oz Envelope Taco Seasoning* 6 Boneless, Skinless Chicken Breasts, thawed (frozen works when I cook on high) 1 16oz jar Salsa*
I cut this in half when I am only serving my family or I will freeze what I have extra. Freezing works fairly well.
Dump all ingredients into a crockpot 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.
Serve on tortillas with all the fixings you love on your tacos!
I've made this before a few times, and the entire family loves it. Since it makes so much (and we end up having a lot left over), I make an enchilada casserole out of the leftovers. I just layer corn tortillas, the chicken mixture, and shredded cheese a few times in a casserole dish and then either bake for about 20-30 minutes or microwave (covered) for 15.