Taco toppings: shredded cheddar cheese, pico de gallo, green onions, lettuce
Instructions
Lay chicken breasts in a single layer in bottom of crock pot. Sprinkle on taco seasoning then pour in salsa. Lift chicken breast halves to get salsa underneath. Cook on low for 4-5 hours, or high for 2-3 hours, or until chicken breasts are tender. Shred then mix with some or all of the cooking liquid.
Preheat oven to 425 degrees F. Add shredded chicken in the bottom of tacos shells then top with cheese. Bake on a foiled-lined baking sheet for 2-3 minutes, or until cheese is melted. Top with desired toppings.
Serve with Spanish rice and refried beans.
Notes
Source: Iowa Girl Eats
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2013/02/crockpot-chicken-tacos.html