Easy (I REPEAT, EASY) Crock Pot Chicken Tacos

I don't know how to emphasize strongly enough how ridiculously easy these tacos are. And, they are delicious. If they weren't delicious, I wouldn't have eaten them for about five meals in the last three days. Hey, when you're a single gal on a budget, leftovers are king of the hill. And tacos. Tacos are always king of my hill. I don't even know what that means but my heart tells me it's right.

I modified the original recipe a bit from this book. These babies can swing gluten free, dairy free, sugar free, guilt free...all the best free things. ('merica.)

Here's how it goes down:

1. Put defrosted chicken in the crock pot. I used 5-6 boneless chicken tenders. It would probably feed 3-4 people for one meal, depending on how ravenous you and your guests are.

2. Cover the chicken in salsa. I went with two of these little green cans of jalapeno salsa, but it was a bit soupy for my taste. In the future I think I'll go with a chunkier salsa. Keeps things interesting.

3. Turn the crock pot on low for about 4 hours. Stir occasionally, or whenever you get bored, or between episodes of Friday Night Lights. Whatevs.

4. Shred the chicken. Fish it out of the salsa, shred it with a couple forks, put it back in the salsa and stir it all up.

5. Add sliced avocado.

6. Eat. Enjoy. Love. I put mine on corn tortillas but you can do what you'd like. Eat it over a bed of lettuce if you don't eat grains. Add cheese or lettuce or hard taco shells if that's more your speed. Whip up a side of refried beans or Mexican rice. Hire a mariachi band, string up a pinata and get festive. Don't you just love options? I love options. And Mexican rice. I love Mexican rice.