Crockpot Chicken Tacos


I'll keep this short and sweet: this is one of my all time favorite recipes. If there is one crockpot recipe you need in your repertoire, this is it. But truthfully, after making it once you won't even need the recipe because it's just so darn easy.

Three ingredients and almost zero work. The result is a juicy, flavorful shredded chicken that makes some killer tacos. I like to load up my tacos, so they look a bit messy in the pictures. They were like that in real life, too. Messy and delicious. I've been told before I have a knack for ordering the messiest foods on any menu. Why? Because the messiest foods are the best foods. It's a fact.

You can easily put together a great tortilla soup with the leftovers from the chicken. I've included the recipe at the bottom of this post. If you read through the comments you'll also see a number of great reader suggestions for ways to adapt the recipe. My favorite twist is to add a block of cream cheese about 15 minutes before the chicken is served. I didn't think this recipe could get any better until I made them and tried this out. Amazing. I've also seen that adding a can of cream of mushroom soup when you throw in the ingredients is delicious. I'll be trying that next time!

**As a side note, I am SO grateful to everyone who has made this recipe and/or commented on the post. I may not be able to respond to all of the comments, but I read every one, and I absolutely love them! I can't tell you how happy it makes me that people are enjoying the recipe so much. Thank you,

1 Envelope Taco Seasoning (I use Old El Paso Reduced Sodium)
6 Pieces Boneless, Skinless Chicken Breasts
1 16-ounce jar Salsa (I switch between brands, but Newman's Own or Pace are my favorites)

Dump everything into a crock pot 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).

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