Crock Pot Chicken Tacos

We love this recipe. It doesn't get much easier than this!

First, I need to introduce you to my homemade taco seasoning. I started making this about a year ago when my doctor told me to cut down on the salt. I started looking for salt-free seasonings and had no luck when it came to taco seasoning. I looked around online, tried a few homemade mixes and finally came up with this blend. Now I can't stand the store-bought stuff.

Taco Seasoning

4 tsp. onion powder
2 tsp. garlic powder
8 tsp. chili powder
3 tsp. ground cumin
1 tsp. oregano
1/4 tsp. ground cayenne pepper
2 tsp. cornstarch

Mix all ingredients, store in an airtight container. 3 T. of this mix is equal to one commercial packet. I have made this without the cornstarch, too, and it still works. Just don't add any water.

Now that you have my Top Secret taco seasoning recipe, we're going to put it to good use.

Crock Pot Chicken Tacos

2-2.5 lb, boneless skinless chicken breasts, trimmed of excess fat (because I loathe chicken fat, just do it for me)
1 packet Fiesta Hidden Valley Ranch dry packet
1 jar of salsa of your choice (I prefer Clint's or the fresh stuff from the produce or deli dept.)
3T. taco seasoning mix.

I start by putting a liner in my crock pot. Because I'm lazy and hate scrubbing crusty substances out of my crock pot. Four liners costs $2 at Wal-Mart. You would gladly pay one of the kids 50 cents to do the scrubbing for you after dinner, right? Well, the kids don't want to do it either. Save your breath and just buy the liners.

Put a layer of chicken in the bottom of the crock. Sprinkle with half the ranch packet. Top with half the salsa and 1 1/2 T. taco seasoning. Repeat with remaining chicken, ranch, salsa and seasoning. Cook on high four hours.

After four hours, shred the chicken and allow to absorb the juices for 1 hour on warm. Serve with tortillas, shredded cheese, lettuce, sour cream, etc.