There are two things that I am currently obsessed with: my Crock-Pot and Pinterest. If you haven’t heard of Pinterest you need to  check it out here- it will seriously change your life.  It has given me so many home decor and recipe ideas and since the engagement, wedding ideas too. But I digress.. I was elated to find, and pin, recipes that I could use my fix-it-and-leave-it Crock-Pot. Below I am sharing this quick and easy taco recipe for a busy weeknight dinner. It was so delicious and the chicken stayed so moist. Definitely will make this again. Enjoy!


Shredded Chicken Tacos



3 Large Chicken Breasts

1  16 oz Jar of Salsa (I mixed 1/2 green chile sauce and 1/2 medium salsa)

1 Packet Old El Paso Low Sodium Taco Seasoning

Flour Tortillas


Chopped Lettuce

Shredded Cheese

Sour Cream

Sliced Avocados

Lime Wedge


1) Mix taco seasoning and salsa together in a small bowl. Place the uncooked chicken in the Crock-Pot and cover it in the taco-salsa mixture. Cover and cook for 7-8 hours on low. When chicken is done it should shred easily with a fork. Shred chicken, turn Crock-Pot to warm and keep covered.

2) To make the tortillas pre-heat your oven to 375 degrees. Place 4-5 tortillas in a damp paper towel and microwave for 20 seconds or until tortillas are warm. Take out the tortillas and “drape” them directly on the oven rack. I space the tortillas out between two grids to make them wider. Bake for 7-9 minutes and carefully remove from heat.

3) Place shredded chicken in baked tortillas and add your favorite toppings. Serve with a lime for garnish.