Chicken Tacos in the Crockpot
-Take 1 chicken taco seasoning packet (you can use a reg. taco seasoning packet, but it really doesn't taste nearly as good), and cover the bottom of the crockpot.
-Lay 3 frozen skinless breasts on top of the seasoning.
-Take one container of fresh pico (I use H.E.B.'s hot variety, we like the kick) and cover the chicken. You can use a can of rotel, but the fresh tastes better.
-Pour 1/4 cup of olive oil and 1/4 cup water over the top of everything. Do not stir.
Simmer in crockpot for 4 to 6 hours on low. If you're home, flip it halfway through, but not necessary. Remove chicken and shred with a fork. Stir back in, mixing everything up, and let cook/simmer for at least 30 more minutes.
We throw it on tortillas with a shredded mexican cheese blend. Great for leftovers, too.
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