Crockpot Fiesta Chicken Tacos

A few nights ago I made some of the best, easiest tacos, and best of all, they cooked in the crockpot while I was at work. I had pinned the recipe but made some slight modifications to it.

For starters, I halved the recipe since I didn’t need six chicken breasts. I also added half a chopped onion and used Warning! Fire Roasted Salsa, which Johnny swears is the best salsa, and I have to agree. (In case you were wondering, the “Warning!” is to prepare you that you may become addicted to the stuff, not to fear the heat level, as this is a medium, full-flavor salsa.) In the event that you can’t find this specific brand, any fire-roasted salsa will do.

This recipe would work great doubled (as the original pin stated) to feed a large crowd. Also, when the instructions said the meat would fall apart, I imagined I would need to remove it from the crock, shred it with two forks, and return it to the sauce – but no, it literally fell apart when I tried to pick it up with a fork. This has to be the most tender and juicy fiesta chicken and I’ll definitely be making it again.

3 chicken breasts
½ jar of fire-roasted salsa
½ packet of taco seasoning
½ onion, roughly chopped

Dump all ingredients in the crockpot and stir. Cook for 6.5 hours on low or 3-4 hours on high. Touch the meat with a fork and watch it fall apart. Spoon into your taco shells and top with your favorites ingredients – I chose cheese, avocado, cilantro and limejuice. Enjoy!

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