Crockpot Chicken Tacos: 1 envelope Taco Seasoning (I use Old El Paso Reduced Sodium); 6 pieces boneless, skinless chicken breasts; 1 16-ounce jar Salsa. Dump everything into a crock pot & cook on high 4-6 hours or on low 6-8 hours. When done, the chicken should shred easily when stirred with a fork. For tacos, serve with soft flour tortillas, guacamole, lettuce, shredded cheese & sour cream. This is very versatile & can be used for enchiladas, nachos, tostadas, quesadillas, etc.