Slow Cooker Mexican Shredded Chicken

Steps

1. 1Add 1 cup salsa and 2 tablespoons taco seasoning to slow cooker. Stir well to combine. If desired, add salt to taste.
2. 2Add 3 medium boneless, skinless chicken breasts to slow cooker. Flip chicken breasts over to coat in salsa, or spoon salsa on top of chicken.
3. 3Secure lid on slow cooker. Set slow cooker to 5 hours on LOW or 3 hours on HIGH.
4. 4After 4 hours on LOW or 2 hours on HIGH, carefully uncover slow cooker. Insert internal meat thermometer into center of chicken breast. If internal temperature of chicken is lower than 155° Fahrenheit, replace lid on slow cooker and continue cooking chicken until temperature reaches 155° Fahrenheit.
5. 5Once internal temperature of chicken reaches 155° Fahrenheit, remove chicken from slow cooker and place chicken on cutting board or in large mixing bowl. Let chicken rest 5 minutes.
6. 6After 5 minutes, shred chicken using desired method (see Notes). Return shredded chicken to slow cooker.
7. 7Stir shredded chicken into salsa, then replace lid on slow cooker. Set slow cooker to 30 minutes on HIGH or 60 minutes on LOW.
8. 8When cook time ends, portion chicken into preferred serving sizes. Serve shredded chicken as desired in tacos, enchiladas, burritos, salads, or bowls.