Slow-Cooker Shredded Chicken Tacos

• 1 jar (16 oz.) TACO BELL Thick & Chunky Salsa
• 1 pkg. (1 oz.) TACO BELL Taco Seasoning Mix
• 2 lb. boneless skinless chicken breasts
• 24 TACO BELL Crunchy Taco Shells
• 4 cups shredded lettuce
• 4 tomatoes, finely chopped
• 1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheeses

1. Mix salsa and taco seasoning in slow cooker until blended.
2. Top with chicken; cover with lid.
3. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
4. Remove chicken from slow cooker, reserving sauce in slow cooker.
5. Shred chicken with fork.
6. Return to slow cooker; stir until chicken is evenly coated with sauce.
7. Bake taco shells as directed on package.
8. Fill with chicken mixture; top with remaining ingredients.

taco, taco, boneless skinless chicken breasts, taco, shredded lettuce, tomatoes, cheeses

Taken from www.kraftrecipes.com/recipes/slow-cooker-shredded-chicken-tacos-172027.aspx (may not work)