This recipe is probably my favorite for days when I have NO time to
cook, because it could not be quicker to prepare and it is so
versatile. It can be used in hard or soft tacos, burritos, nachos,
enchiladas, etc. The original recipe makes approximately 12 servings,
but of course you can personalize it to make less. The salsa that I
prefer to use is a cheap wal-mart brand (I can't remember the name?)
that has corn and beans in it- I like that it makes the meal taste like
it has a lot more ingredients and work put into it than it actually
does, ha.
Serves: ~12 people
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).
Original Blog Post : http://www.mychocolatetherapy.
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