Crock Pot Chicken Taco Meat

Ingredients

• 1 12 oz tub Red Salsa, preferably from the refrigerated section
• 1.5 lbs boneless skinless chicken breast
• 1/4 cup homemade taco seasoning (or 1 package store bought)

Method

Crock-Pot:

1. Add all ingredients to a Crock-Pot.
2. Cover and cook on low for 4 hours or high for 2 hours.
3. Shred the chicken and put back into the juices.

Instant Pot:

1. Add all ingredients to the pressure cooker and mix up as best as you can. Seal the lid and set to pressure cook high for 10 minutes. Allow vent to slow release for 5 minutes before manually releasing the remaining pressure. Once meat is finished cooking, shred the chicken and put it back into the juices.

Freezer:

1. Add all ingredients to a freezer bag and seal removing as much air as possible. Label and freeze for up to 6months.