This is one of the easiest recipes ever, and yet it is so delicious and can be served in so many different ways. So this week we’re traveling with our taste buds again. This time to Mexico!

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This chicken is so tender and juicy it just falls apart as it soaks in the flavors of salsa and taco seasoning. It is one of those meals that takes only a few minutes to prepare, then you just walk away and let it cook in the slow cooker all afternoon while you do other things.

It is easy to shred, because it becomes very tender in the salsa. It can be served over rice with or without cheese, in tacos or lettuce cups, or my favorite: chicken nachos! Spritz a little lime juice on it right before serving, and you have yourself a perfect crowd pleaser for a meal or appetizer. Just in time for Cinco de Mayo too!

Here’s How to Make It:

Ingredients

2 – 4 boneless, skinless chicken breasts (I used 2 in my pictures. You may want to adjust the amount of salsa to taste. We like a lot!)

1 envelope taco seasoning (mild or hot)

1 16 oz. jar or larger of chunky salsa

1 cup Mexican style blend shredded cheese for topping

Instructions

1. Place the chicken breasts in the slow cooker.

2. Sprinkle taco seasoning over all sides of the chicken.

3. Pour half the jar of salsa over the chicken.

4. Cover and cook on high 3 hours (or on low 6 hours).

5. Shred the chicken in the slow cooker.

6. Pour the remaining salsa over the chicken and toss to coat. Cook 10 more minutes before serving to heat the salsa.

Serve over rice, in tacos, in lettuce cups, or as a nacho plate. Let me know if you try this and how it turned out. I think you will really like how easy it is.