For Crock pot chicken:
2-3 boneless skinless chicken breasts
3 cups of Salsa
1 can of green chilis
1 packet of Taco Seasoning
For wraps: (You can really do what you want with this part but we use…)
Large flour tortillas
(Makes approximately 6 medium size wraps)
This is Jack’s Salsa. It’s not spicy at all and it is absolutely delicious!! We use it exclusively in our house. They carry it at our local grocery store, Wegman’s and I’ve heard they have it at Costco. It’s next to the shredded cheese in our store. Look for it in your grocery store, you won’t be sorry!
First, I sprayed my crock pot with cooking oil spray to make the clean up much easier. Place thawed chicken breasts in the crock pot.
Add the salsa, green chilis, and taco seasoning and mix everything thoroughly. Cook on high for 6 hours. Drain any excess liquid that may have pooled around the bottom of the mixture after it is cooked thoroughly. Then, shred the chicken with a fork. I add another cup of salsa at this point once it is all shredded, this is optional. Then, mix it all up again.
Next, I put the crock pot on the “keep warm” setting until dinner time.