1 lb skinless boneless chicken breasts (depending on their size, approx. 3)
2 cups chicken stock
2 cups salsa (Suggestions: Mild - Pace, Medium - Pace, Spicy - La Victoria)
8 taco shells or (Homemade Shells)
2 cups shredded lettuce
1 cup diced tomatoes (if you want to slice and dice, make Pico de Gallo)
1 cup shredded cheese
1 avocado sliced
Sour cream
Cilantro
Lime
Instructions
Add to your crock pot, chicken stock, salsa and chicken breasts. Cook on low until tender (6-8 hours) or High (3 hours). When done, remove cooked chicken. Reserve cooking liquid.
Shred chicken and put in a bowl. Drizzle with enough of cooking liquid to keep moist.
Fill taco shells with chicken, and top with cheese, tomatoes, lettuce, avocado, cilantro, lime and/or sour cream if desired.
Recipe by Sugar and Spice at https://kathleenssugarandspice.com/2012/02/22/crock-pot-chicken-tacos-recipe/