Crock Pot Chicken Tacos.

I got this recipe from my Aunt Teresa. She has 3 teenage boys and says this is one of their favorite feasts. I substituted tilapia** for chicken once and it was good, but probably not as good as chicken. The best part about this recipe is all the taco fixings that go with it!

6 frozen* chicken breasts (about 2-3 lbs)

1 8-oz jar of good salsa

Taco “decorations” (taco shells, lettuce, tomatoes, shredded cheddar cheese, sour cream, guacamole, etc.)

Arrange chicken breasts in bottom of crock pot. Pour salsa over chicken, coating evenly. Cook on low for 4-6 hours or until chicken shreds easily with a fork. Serve in taco shells with toppings of choice. Serves 5-6.

*For faster cooking, thaw chicken first. Then cook on low for 2-3 hours.

**Tilapia cooks much faster than chicken! Even when frozen, cook only for about 3 hours.

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