• Pour the salsa into the pot. Place the chicken on top, sprinkle with the taco seasoning and give it a stir.
• Cook for 6 hours on HIGH on the slow cook setting.
• When cooked, add salt & pepper to taste if needed. You could also add more taco seasoning if you like.

  Shred the chicken with two forks and serve on your favorite tortillas and choice of toppings.

Southwest Style Salad:

• Add some chopped greens to a bowl. Top with the salsa chicken, black beans, sweet corn, shredded cheese, and a dollop of sour cream. You can even add some crushed tortilla chips for a little bit of crunch.

Simple Taco Salad Bowl:

• Serve the chicken over steamed rice, add some pinto beans, shredded iceberg lettuce, diced fresh tomatoes, and shredded cheese. Sliced black olives also make a great addition.

Meal Prep:

• On those days that I am in a serious meal prep mode, I'll cook one batch with red salsa then another with green. All I have to do is portion it into freezer bags, label, and we have chicken that is ready to go for quick tacos, burritos, rice bowls, or salads. It is as simple as defrosting and re-heating.
• If you typically meal prep in separate containers for each day of the week, you can serve this over rice and steamed vegetables for a healthy lunch that is easily re-heated. Top it off with a sprinkle of Monterey Jack cheese with chopped Roma tomatoes.