Crockpot Chicken Tacos

• 6 boneless, skinless chicken breasts  (You can also use chicken thighs about 9-10 pcs)
• A chopped onion (optional)
• A chopped green pepper (optional)
• 1 packet taco seasoning
• 16 ounces salsa (that's 2 cups if you're using a larger bottle).
• Flour Tortillas, Corn Tortillas or taco shells
• Toppings: your choice of lettuce, sour cream, grated cheese, tomatoes, salsa, diced purple onions, olives, guacamole, etc.

PREP Time - 10 minutes

COOK TIme - High - 4-6 hours / Low 6-8 hours

SERVES - It varies but at least 6-8 servings of 2 tortillas or tacos each person

1.  Place Chicken in the Crockpot. Add onion and pepper, if using. 

2. Mix the seasoning with the salsa and pour over chicken

3. Cover and cook on HIGH for 4-6 hours or LOW for 6-8 hours. The chicken is done when it can easily be shredded with a fork.

4. Remove the chicken from the pot and shred with a fork

If you used the onion and pepper you can remove them from the sauce with a slotted spoon to drain excess liquid. 

Serve with Tortillas/tacos and your favorite toppings.

NOTE: 

My family loves this and it very versatile. Think enchilada, quesadilla, taco salad, tortilla soup and layered nachos. I will usually add some of the liquid to the shredded chicken for additional flavor. I also use the liquid to cook my rice with...lots of flavor and a great side dish with the tacos or to use with the enchiladas!

I have also used the leftover chicken to make 

TORTILLA SOUP:

Combine the chicken taco meat with 32 ozs chicken broth, a can of mild RO-TEL Tomatoes, 1 1/2 cups frozen corn, 1 tablespoon lime juice, 2 tablespoons chopped fresh cilantro. Simmer for 15 minutes.

Serve with cheddar cheese and crumbled tortilla chips.

LAYERED NACHOS:

Layer tortilla chips, black beans, chicken, salsa, onions (green or diced purple), cheddar cheese, sour cream and guacamole.

Enjoy!