Crock-Pot Salsa Chicken
- 6 boneless, skinless chicken breasts
- 1 pkg. taco seasoning, reduced sodium
- 1 jar salsa (24-32 oz. depending how saucy you want it)
Place chicken breasts in bottom of greased Crock-Pot. Sprinkle with taco seasoning and cover with salsa. Stir until chicken is evenly coated.
Cook covered on LOW for a minimum 5 hours until chicken falls apart. Shred chicken with fork or mixer and serve as desired (on nachos, tacos, salads, ect.).
I used mine to make Baked Chicken Flautas! Recipe here!