Crockpot Chicken Tacos
Recipe from Tasty Kitchen
Serves: ~12 people

1 1oz Envelope Taco Seasoning*
6 Boneless, Skinless Chicken Breasts, thawed
1 16oz 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.
For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or 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).

When I don’t want quite as much food I cut the recipe in half. You don’t have to get too exact about the
measurements. I use three or four chicken breasts–whatever comes in the smaller package at the
grocery store–and use between half and 3/4 of the amount of salsa and taco seasoning called for in the
full recipe. The only result of using too much salsa for the amount of chicken you use is that it will have
more liquid when it’s done. The flavor will be the same. Pour out a little of the liquid when the chicken is
cooked and you’re good to go!

*I use Old El Paso Reduced Sodium for the seasoning. For the salsa I switch between brands, but
Newman’s Own and Pace are my favorites. Trader Joe’s Mango Salsa and other kinds with mango and
peach flavors are delicious in this recipe as well. If you want to avoid using processed ingredients you
can make this recipe using homemade salsa and homemade taco seasoning and achieve the same
results with the added bonus of skipping out on the preservatives and such in pre-packaged ingredients.

Homemade Salsa