Crockpot Salsa Queso Chicken Tacos

Ingredients

• For the Salsa Queso Chicken
• 1½-2 lbs boneless, skinless chicken breasts
• 1 packet taco seasoning
• 1 jar of your favorite queso
• 1 jar of your favorite salsa
• For the Tacos
• Flour tortillas
• Shredded melting cheese (Monterey Jack, Mexican blend, or your favorite)
• Oil for brushing
• Your favorite taco toppings

Instructions

1. Add the chicken breasts to your slow cooker. Sprinkle the taco seasoning over the chicken, then pour in the queso and salsa.
2. Cover and cook on LOW for 5 hours or HIGH for 3 hours, until the chicken is cooked through and tender.
3. Shred the chicken directly in the slow cooker and stir it into the salsa queso mixture.
4. Preheat your oven to 400°F and grease a 9x13-inch sheet pan.
5. Arrange the tortillas on the prepared pan and add a generous layer of shredded cheese to one half of each tortilla. Fold the tortillas over like quesadillas.
6. Lightly brush the tops with oil and bake for 9-10 minutes, or until golden and crispy and the cheese is melted.
7. Carefully open each taco and fill with the salsa queso chicken.
8. Add all your favorite toppings and serve!