Crockpot Chicken Tacos

These are also a Pinterest find and they are just about as easy as it gets! These are the chicken tacos I made for Bunko as well.

Recipe from Tasty Kitchen
Serves: ~12 people

1 1oz Envelope Taco Seasoning (any brand, recipe suggests Old El Paso)
6 Boneless, Skinless Chicken Breasts, thawed (I think I usually do 3 large breasts).
1 16oz jar Salsa (any brand, recipe suggests Newman's Own or Pace)

Dump all ingredients into a crockpot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

One of the greatest things I've learned on Pinterest is that you can shred chicken with your Kitchen Aid mixer! Just put the cooked chicken in the mixing bowl and turn the mixer on until the chicken is all shredded. Takes like 30 seconds, it's awesome!

For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc.