This taco recipe is probably the most popular taco recipe on foodgawker! After making this dish it’s obvious why – you couldn’t come across a simpler recipe! 3 ingredients, set it and forget it. Except that you can’t forget it because your kitchen will start to smell like a Mexican restaurant. I don’t suggest making this when you’re home all day – it’ll just make you hungry!
Stuart has been raving about last month’s Healthy Chicken Tacos so I served my tacos with the same avocado lime sauce.
The shredded chicken also makes for great nacho meat. For lunch the next day I took Tostido’s Scoops, topped them with chicken and cheese, popped it in the microwave for 25 seconds and dipped in salsa!
Slow Cooker Chicken Tacos
Ingredients:
- 5 boneless, skinless chicken breasts
- 16 oz jarred salsa
- 1 oz taco seasoning
Steps:
- Place chicken in slow cooker. Sprinkle with taco seasoning and cover with salsa. Cook on LOW 6 hours.
- Remove chicken from slow cooker and shred.
- Assemble tacos with desired toppings: sour cream guacamole, tomatoes, lettuce, cheese.
*This recipe is adapted from Sarah at http://www.mychocolatetherapy.com/2012/01/crockpot-chicken-tacos.html*
Sew You Think You Can Cook 
I make this all the time! Except I add a block of cream cheese as well 😉
Cream cheese… Genius.
This is what I made Stuart when I stayed with you when you had your wisdom teeth out. It is also the basis for my crockpot chicken salsa – I use the mango or other flavored salsa and eliminate the taco seasoning. I keep the breasts whole and serve over rice (with cream cheese of course! Lol)