The Easiest Chicken Tacos in the World

     Not that I've tried out every chicken taco recipe there is, but I feel quite confident in saying that these chicken tacos could be the easiest in the world to make. One might even say the easiest in the history of the world, but that's taking it pretty far.

     But it just might be true.

     The ingredients:

1. Your favorite salsa (or whatever kind happens to be in the fridge)
2. Chicken breasts (boneless and skinless. We typically don't thaw the chicken before putting it into the Crockpot. From what I understand, this is safe to do as long as you're cooking on high. Use your own judgment.)
3. Tortilla shells (I like the kind from the refrigerated aisle at the grocery store without any preservatives. I once had a package of the Mexican food aisle kind get knocked into the corner behind the microwave in my kitchen. I estimate it was there for a month or so before being recovered. The shells were still as soft and blemish free as the day they were purchased. That can't be natural.)

     Two ingredients plus the tortilla. I've seen this made with canned black beans as well. Just make sure you rinse and drain them before dumping it all into the slow cooker. 

     The directions:

1. Put enough chicken breast into your slow cooker to feed everyone. 
2. Pour in just enough salsa to cover the chicken. 
3. Cook on high for about four hours, until the meat shreds easily with a fork. 
4. About a half hour before serving, tear up the chicken while it's still in the slow cooker. TIP: There will probably be a lot of liquid. If you don't like soggy tortilla wraps, I suggest using a ladle to scoop some water out. 

     And you're done. It's hard to get much easier than that. Sour cream is a great topping. So is that melted white cheese you dip your chips in at the Mexican restaurant. Usually it's next to the refrigerated tortilla shells at the grocery store. 

     Enjoy!