Crockpot Chicken Tacos (Print Version)

# Ingredients:

→ Main Ingredients

01 - 340g (1 1/2 cups) salsa
02 - 1 packet taco seasoning
03 - 450g boneless skinless chicken breast
04 - Kosher salt
05 - Freshly cracked black pepper

# Instructions:

01 - Combine salsa, taco seasoning, and a few large pinches of kosher salt and freshly cracked pepper in a slow cooker insert.
02 - Nestle chicken breasts into the salsa mixture, ensuring they're well coated.
03 - Cover and cook on high for 2 hours or on low for 4 hours, until chicken is tender and easily shredded.
04 - Using two forks, shred the chicken directly in the slow cooker, mixing with the sauce.
05 - Serve in flour tortillas topped with diced red onion, fresh chopped cilantro, and a sprinkle of Cotija cheese.

# Notes:

01 - The chicken can be made ahead and refrigerated for up to 3 days. Simply reheat before serving.

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