Drop the chicken into the Crock-Pot, sprinkle the seasoning over the chicken, and then pour the salsa over it.
Turn the Crock-Pot to high for 4-6 hours, or Low for 6-8. Once chicken is cooked, uncover your Crock-Pot, take chicken out, shred it with a couple of forks, and return it to the Crock-Pot, and let it simmer with the top of until any extra moisture is gone.
Serve with tortillas, cheese, jalapenos, beans, sour cream, or any other traditional taco toppings.
You can use leftover shredded chicken for Chicken Tortilla Soup, top salads, make some quesadillas... options are endless!
Chicken Tortilla Soup
Recipe Page
