Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, January 18, 2017


  • 2 pounds skinless, boneless, chicken breasts (fresh or frozen)
  • 1 packet taco seasoning mix (I use low sodium)
  • 1 (16 oz) jar salsa (use your favorite; I used a local Texas brand)
  • ⅓ cup chopped fresh cilantro
  • juice from 2 small limes

Place chicken breasts in the bottom of your slow cooker. Sprinkle taco seasoning over the top, then cover with salsa, lime juice, and cilantro.

Place lid on top and cook for four hours on high, or 6-7 hours on low. 

Remove chicken from crock pot to a separate bowl and shred with two forks. Moisten chicken with small amounts of juice left over from the crock pot until you get the amount of moisture that you like. I used about ½ - ¾ cup juice.

Serve with taco shells or tortillas, adding on your favorite toppings. I like to use shredded lettuce, diced tomatoes, diced avocado, cheese, sour cream, and even a drizzle of ranch dressing. 

Note: Recipe and picture from belle of the kitchen

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