I hope you all aren’t sick of my crockpot/instant pot recipes yet. There is something so appealing about pouring in ingredients and letting time, heat, and pressure do the work. Crockpot chicken tacos are one of my absolute favorites. They were a simple college meal staple to make when I was living on my own. All you need is a jar of your favorite salsa, a taco seasoning packet, and chicken. This recipe has a few additional ingredients, but you’ll serve a family of 4 for under $30 dollars. Your chicken will come out tender and flavorful, and I love to serve this over some salad with my favorite taco toppings for lunches. Don’t just limit this to tacos or salads. This southwestern shredded chicken would work great in soups, casseroles, and wraps. 

You will need:

4 skinless boneless chicken breasts 

1 cup salsa

1 (10 oz can) Rotel (Rotel is diced tomatoes and chilies) 

1 package taco seasoning

½ diced onion 

 ** If you cannot find rotel in stores, skip it and just use 1 ½ cups of your favorite salsa. 

Your favorite taco toppings

tortillas

rice

The steps are simple. Place your onions and chicken in the slow cooker, and top with salsa, Rotel, and taco seasoning. Cook on low for 8 hours or high 4 hours. Remove chicken from the slow cooker and shred. Return to slow cooker and stir in juices. I set atop shredded lettuce, but my fiancé Gene loves this chicken in burritos with rice, hot sauce, and his favorite toppings.  Enjoy and stay warm.