Crock-pot Salsa Chicken

The best part about this dish is that the chicken doesn’t need to be thawed.  Take 3-4 frozen chicken breasts and plop ‘em in your crockpot.   Dump a medium-sized jar of salsa on top of the chicken {I’ve found that Pace or La Victoria work best}.  Cook on low for 6-8 hours.  If your chicken is thawed, then cook on low for 4-6 hours.  The second best part about this dish is that it’s nearly impossible to dry out the chicken!   Once it’s all cooked, I take it out, shred it, and put it back in the crockpot for 30-45 minutes.   Serve with tortillas, cheese, sour cream, and whatever other toppings you like on your tacos.