Slow Cooker Cheesy Chicken Tacos

 

2

lb boneless skinless chicken breasts

1

teaspoon salt

1

can (18 oz) Progresso™ Recipe Starters™ creamy three cheese cooking sauce

1

jar (16 oz) Old El Paso® Thick 'n Chunky salsa

1

package (1 oz) Old El Paso® taco seasoning mix

1

box (4.7 oz) Old El Paso® Stand 'N Stuff® taco shells (10 shells), heated as directed on package

Shredded Cheddar cheese or Mexican cheese blend

Shredded lettuce

Chopped tomatoes

Chopped green onions

Sour cream

Fresh cilantro leaves

• 1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker; sprinkle with salt. Top with cheese sauce, salsa and taco seasoning; stir to combine.
• 2 Cover; cook on High heat setting 4 hours (or on Low heat setting 8 hours).
• 3 Remove chicken from slow cooker to plate; shred with 2 forks. Return chicken to slow cooker; toss with cooking liquid. Spoon warm chicken mixture into heated taco shells. Serve with toppings of choice.