The Southern Thing: The Easiest Slow Cooker Shredded Chicken Tacos

I recently did something I haven't done in a very long time- made homemade tacos. I've been on a taco kick lately, but I've mostly just been trying tacos from all the different places around Dallas. The other day I really wanted tacos (nothing new around here lately), but just the thought of driving during rush hour to get some was a nightmare. Instead, I decided I was going to make some at home and turned to a slow cooker shredded chicken tacos recipe I used to make all the time when I was in school. It's so convenient to turn the Crock Pot on and let it do its thing, so it was an easy decision for last night's dinner.

My recipe is about as simple as simple gets. You really only need two ingredients: chicken breasts and salsa. Make that four if you want to add cheese and cilantro.

Place the two chicken breasts into the slow cooker, then pour the entire 16oz. jar of Pace salsa ontop. Cook on high for 4 hours or low for 8. Once done, shred the chicken with a fork (it will be very tender) and mix into the salsa that has been cooking in the slow cooker with the chicken. Serve on warm soft tortillas and top with shredded cheese and cilantro if desired.

If you're planning on making this super easy recipe any time soon, do what I did and head to Albertsons/Safeway banner stores to stock up on Pace while it's 2 for $4 now until 10/13! The Pace restaurant style salsa works best for this recipe since it makes the chicken extra juicy. It' such a versatile ingredient to add flavor to almost any meal.