Make dinner a cinch with these Slow Cooker Tacos. Seasoned with chili powder and ground cumin then slow-cooked for four hours with picante sauce, the meat can be shredded and served alongside your family’s favorite toppings for a stress-free meal.

Find more meal ideas at http://www.culinary.net.

Slow-Cooked Shredded Chicken Tacos

Ingredients

• 1 1/2 pounds skinless, boneless chicken breast halves

• 1 teaspoon   chili powder

• 2 teaspoons ground cumin

• 1 16-ounce jar Pace Chunky Salsa or Pace Picante Sauce-Medium

• 12 6-inch flour tortillas, warmed

Instructions

1. Season chicken with chili powder and cumin.  Place chicken into 6-quart slow cooker. Pour salsa over chicken.

2. Cover and cook on HIGH for 4 hours or until chicken is fork-tender.

3. Remove chicken to the work surface. 

4. Using 2 forks, shred chicken. Serve chicken in tortillas. Top with favorite toppings.

Recipe courtesy of Campbell’s Kitchen.