Shredded Chicken Tacos

This is a Crock Pot recipe keeper. Excellent flavor and so moist, the chicken could almost shred itself.

Ingredients:

• 4 to 6 boneless, skinless chicken breasts
• 1 {16 oz} jar of salsa {more for topping, if desired}
  
• 3 tbsp lime juice
• 1 tbsp chili powder
• 1/4 tsp kosher salt
• 1/4 tsp pepper
• fajita or soft taco size tortillas
• shredded {mexican blend} cheese
• cilantro
  

Other topping ideas: sour cream, tomatoes, lettuce, avocado, salsa {if desired}

1. Combine chicken breasts, salsa, lime juice, chili powder, salt and pepper in Crock Pot. Blend together to cover chicken breasts evenly.
   
2. Cover and cook on Low for 6 to 8 hours.
   
3. Transfer to large serving bowl and shred, using two forks. Moisten with cooking juices. {Or, just shred in slow cooker}.
4. Serve in tortillas with desired toppings.

Enjoy!

{Tip!} If cooking with only one jar of salsa and you want extra for topping, use less salsa in Crock Pot and set aside extra to serve. It's still just as tasty!
{Double Tip!} Use the leftover chicken to make enchiladas, burritos, taco salad, nachos or soup!