Slow-Cooker Chicken Tacos

• Chicken
• 1 pound chicken breasts (approximately three large or four small chicken breasts)
• 1 jar (16 oz.) TACO BELL Thick & Chunky Salsa
• 1 Tbsp. TACO BELL Taco Seasoning Mix (optional)
• flour tortillas, taco shells or lettuce
• Toppings (all optional)
• 1/2-1 cup KRAFT Shredded Cheese
• BREAKSTONE'S or KNUDSEN Sour Cream
• cooked black or pinto beans
• sliced black olives
• tomatoes
• sliced avocado
• shredded lettuce

1. PLACE chicken breasts, salsa and seasoning into slow cooker and cook on high for four hours or low for six to eight hours.
2. If using frozen chicken breasts, cook on high for five to six hours.
3. REMOVE chicken from slow cooker and cut or shred.
4. If desired, add some salsa left over in the slow cooker to the chicken.
5. SERVE chicken in taco shells, tortillas, lettuce wraps or on top of a salad and garnish with toppings of choice.
6. Enjoy!

chicken, chicken breasts, taco, taco, flour tortillas, toppings, shredded cheese, s, pinto beans, black olives, tomatoes, avocado, shredded lettuce

Taken from www.kraftrecipes.com/recipes/slow-cooker-chicken-tacos-161949.aspx (may not work)