Now that school and fall sports are back in full swing, time is short and there never seems to be enough of it to get a tasty dinner on the table. Slow cooker meals are a favorite of mine year round…awesome to not heat up the house in the summer and oh so helpful when life gets hectic in the fall and winter, but this one takes the cake. It is only three ingredients that you can throw into the slow cooker with little to no thought and come home to a delicious home cooked meal.
Tacos have long been one of my favorite meals, but my hubby has never shared those feelings. (There could be something about growing up in Montana and never having authentic Mexican food to make a guy feel that way. Haha!) He always complains and drowns his tacos in his beloved barbecue sauce so I knew that there was something pretty darn special about these chicken tacos when he didn’t say a word or add a drop of Sweet Baby Rays. Ding ding ding, winner!
- 1½ - 2 lbs thawed chicken breast
- 16 oz jar of salsa
- 1.25 oz package of taco seasoning
- Add all ingredients to slow cooker and cook on low for high for 4-6 hours or low for 8-10 hours. Shred chicken after cooking are return to juices in crockpot. Stir well.
I like to take the laziness up a notch and shred my chicken in my KitchenAid mixer when it is done cooking. You get a nice, even shred and you don’t have to do more than flip it on.
If you are looking for a super yummy meal that you’ll have on the table with next to no work, this is for you. Add some rice, beans and fresh veggies and you are all set!
Love it! Perfect! This is happening today, and probably weekly.