Another day, another crockpot recipe! Seriously, this is the EASIEST “recipe” ever, and it is so, so good! It’s no secret we’re big fans of Mexican food, especially tacos. I’m pretty sure my oldest can eat more tacos than me! I discovered these Crockpot Chicken Tacos on Pinterest almost a year ago, and I’ve made them at least every other week ever since (in fact, I’m making them again this week!). We almost always use the chicken for tacos (crunchy shells only…God forbid we try soft shell!), but the husband and I usually enjoy the leftovers for late night nachos. I highly recommend this one…definitely a Rookie Baker household favorite!
1 (1 oz) Envelope Taco Seasoning
6 Boneless Skinless Chicken Breasts, thawed
1 (16 oz) jar Salsa
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.