* 6 boneless, skinless chicken breasts
* A chopped onion (optional)
* A chopped green pepper (optional)
* 1 packet taco seasoning
* 16 ounces salsa (that’s 2 cups if you’re using a larger bottle).
* Flour tortillas, corn tortillas, or taco shells
* Toppings: your choice of lettuce, sour cream, grated cheese, tomatoes, salsa, diced purple onions, olives, guacamole, etc.
1. Put the chicken in a Crockpot. Add the onion and pepper if you want.
2. Mix the seasoning with salsa and pour over chicken. You can add some more water if you think it needs more liquid, but the salsa and the chicken will produce ample liquid as it cooks.
3. Cover and cook on high for 4 to 6 hours or low for 6 to 8 hours.
4. The chicken is done when it can be shredded easily with a fork.
5. Lift the chicken out and shred it with a fork.
6. Serve with soft flour tortillas, a spoonful of the veggies if you used them (lift them with a slotted spoon to drain out excess liquid), and your favorite toppings. Try any combination of lettuce, sour cream, shredded cheese, and tomatoes.
* Use leftover chicken to make tortilla soup. Combine chicken taco meat with 32 ounces of chicken broth, 1 can of mild Ro-Tel tomatoes, 1 can of corn or 1 1/2 cups of frozen corn, 1 tablespoon lime juice and 2 tablespoons of chopped, fresh cilantro. Simmer for 15 minutes and serve with crumbled tortilla chips and shredded cheese.
* Try this chicken to fill enchiladas or quesadillas or top a taco salad or make super-quick and healthy nachos by layering tortilla chips, black beans, chicken, salsa, onions (green or diced purple), cheddar cheese, sour cream and guacamole.
* Add this chicken to beans and, if you like, rice and use it for burritos.
* If you are on a budget, substitute boneless, skinless chicken thighs. One and a half thighs are approximately equal to one chicken breast, or two thighs if they are small.