If you don’t yet own a small 1 1/2 quart crock pot you owe yourself the convenience of cooking main dishes with a slow, easy pace in one of these little time savers.

For this recipe we’re preparing the chicken ahead of time letting it relax into spicy, moist shreds that can be quickly served inside of tacos or burritos.

For the shredded chicken

3 boneless, skinless chicken breasts
1 tablespoon vegetable oil
Pinch of salt and pepper
½ cup medium salsa
½ cup low sodium chicken broth

For tacos

Shredded lettuce
Mild feta or Cojita cheese
Sour cream
Taco Shells

About 4 hours before dinner cut your chicken breast into 1 inch cubes. Heat vegetable oil in 10 inch fry pan and add the chicken cubes.

While the chicken is browning over a high heat, put the ½ cup salsa into your crock pot and mix your chicken broth.

Brown the chicken cubes on all sides, then move them to the crock pot.

Add your chicken broth into the fry pan after chicken in removed and stir it gently to pick up the flavors.

Then pour the broth into your crock pot. Cook the chicken for 4 hours on low. A few minutes before serving, use a stiff spatula or a potato masher to crush the chicken cubes inside the crock pot, turning them into shreds.

They should easily disintegrate.

Prepare your taco ingredients and spoon out the shredded chicken into taco shells, garnishing as you like.

Serves 4.