Slow-Cooker Chicken Enchilada Melts

• 1-1/2 pounds boneless skinless chicken breasts
• 1 jar (16 ounces) salsa
• 1 envelope reduced-sodium taco seasoning
• 4 medium tomatoes, seeded and chopped
• 1/2 cup minced fresh cilantro
• 12 diagonally sliced French bread slices (1 inch thick)
• 1 cup shredded cheddar cheese
• Sliced ripe olives and additional chopped tomatoes, optional

1. In a greased 3-qt. slow cooker, combine chicken, salsa and taco seasoning. Cook, covered, on low until chicken is tender, 4-5 hours.
2. To serve, preheat broiler. Shred chicken with 2 forks; stir in tomatoes and cilantro.
3. Place bread on ungreased
4. ; broil 2-3 in. from heat until tops are lightly browned. Using tongs, place rounded 1/3 cup chicken mixture on each toast. Sprinkle with cheese. Broil until cheese is melted, 2-3 minutes. If desired, top with olives and additional tomatoes.
5. Cool chicken mixture without tomatoes and cilantro; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; stir in tomatoes and cilantro and serve as directed.

chicken breasts, salsa, taco, tomatoes, fresh cilantro, bread, cheddar cheese, olives

Taken from www.tasteofhome.com/recipes/slow-cooker-chicken-enchilada-melts/ (may not work)