Slow-cooker Shredded Chicken Tacos

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This is a super simple recipe I came up with for some yummy chicken taco meat.  I love it because I can spend a little time throwing it together in the morning and then the house smells good all day, then in the evening we have a yummy dinner and *bonus* leftover meat to use for enchiladas, casseroles, salads, soups...

You will need:

1/2 cup salsa or enchilada sauce (I like to use Rosarita salsa verde, it comes in little cans or a big jar)

1/4 cup cider vinegar

1 tsp. chili powder

1 tsp. cumin

1 tsp. salt

4 crushed garlic cloves

4-5 chicken breasts- fresh or frozen (I used 4 large ones)

Start out by mixing the first 6 ingredients together in a bowl.

Lay the chicken breasts in the crock pot and pour the sauce on top.

Cook on low for around 8 hours (less if they are not frozen).

A little while before you are ready to eat, take out the chicken breasts  and use forks to shred them.  Then add them back into the pot and toss them in the sauce.

Serve on tortillas with cheese, refried beans, sour cream, salsa... whatever your favorite taco seasonings are!

You might also like:

Chicken Piccata

Chicken-spinach-artichoke Lasagna

Creamy Italian Chicken

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