Crockpot Shredded Mexican Chicken

An easy Monday meal so you can have leftovers for lunches during the week.

Shredded Crockpot Mexican Chicken6 chicken breasts
2-3 TBSP of my homemade taco seasoning or 1 packet (my taco seasoning)
1 jar of your favorite salsa or homemadeCook on low in crockpot for 8 hours. Shred with two forks.
Use for tacos, burritos, quesadillas, or enchiladas.

I like to make this for chicken tacos on Monday nights and then I use the leftovers for my lunches during the week for salads, wraps, or tostadas (pictured here).
Get this ready to go for the morning and you will have dinner ready for the family when you get home tomorrow night.

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