Crockpot Chicken Tacos

The first few months of motherhood have been about easy meals for me and Farmer Doc. The crockpot has featured prominently in our meal planning (or lack thereof) since October. These Crockpot Chicken Tacos are the perfect recipe – it takes less than 5 minutes to prep, and then you can walk away and forget about it until you’re ready to eat! (Thanks to my good friend Dani for this easy meal idea!)



Put 5 chicken thighs (or 3 chicken breasts) in your crockpot. Sprinkle on one package of taco seasoning (or a liberal coating from a bulk container like this one I have in my pantry). Pour a 16-ounce jar of salsa over the top. Cover and cook on low for 5-6 hours. (If you’re starting with frozen chicken, add 2 hours to the cook time.)



Really. That’s it!

When you’re ready to eat, leave the chicken in the crockpot and roughly shred the it with two forks. (Just a word of warning, this will put holes in your crockpot liner.) Or, take the chicken out of the crockpot, let it cool slightly (just enough to handle), and roughly chop it. Put the chopped chicken back in the crockpot and give it a good mix with the sauce. Put the chicken on tortillas, and top it with your favorite taco toppings!

Ingredients:

• 5 boneless, skinless chicken thighs (or 3 boneless, skinless chicken breasts)
• 1 package taco seasoning
• 16-ounce jar salsa

Instructions:

1. Place the chicken in the crockpot. Sprinkle the taco seasoning over the chicken. Pour the salsa over the seasoned chicken.
2. Cover and cook on low for 5-6 hours.
3. Just before serving, roughly shred the chicken with two forks. Serve in tortillas, topped with your favorite taco toppings.