Hard taco shellsYou can use soft flour tortillas if preferred
Shredded cheese
Recommended toppings:
Pickled red onion or minced white onion
Chopped lettuce
Chopped tomatoes
Diced Avocado
Fresh chopped parsley or cilantro
Instructions
Put the chicken breasts into your slow cooker crock.
Pour the salsa and green chiles over the chicken, followed by the taco seasoning. Stir well to mix the seasoning in and cover the chicken breasts.
Set the slow cooker to cook on low for 4-6 hours. Once the chicken reaches an internal temperature of 165ºF, transfer the breasts to a cutting board and shred them with two forks. The meat should fall apart very easily.
Transfer the shredded chicken back into the slow cooker crock and stir it into the sauce. Let it sit in the sauce for another 30 minutes or so.
Preheat the broiler in your oven; stuff the taco shells about halfway with shredded chicken, then place them into a baking dish (size will depend on how many tacos you're making, but you want to make sure your tacos don't fall over, so make sure it's a snug fit.) Top the tacos with shredded cheese, then pop them under the broiler for a few minutes, only until the cheese has melted.
Remove from the oven and top them with your favorite taco toppers!
Notes
This chicken will keep in the fridge for about 3-4 days and in the freezer for about 4 months.