Start by placing the chicken breasts in the bottom of your slow cooker. If they’re frozen, that’s okay; they’ll cook perfectly fine over the slow cooking time.
In a mixing bowl, combine the 16 oz of salsa, 1/4 cup of lime juice, and the taco seasoning. Stir until well mixed.
Pour the salsa mixture over the chicken in the slow cooker. Sprinkle garlic salt and pepper to taste over the top.
Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. The chicken should be cooked through and easily shred with a fork.
Once cooked, remove the chicken breasts from the slow cooker. Use two forks to shred the chicken, then return it to the slow cooker, mixing it with the juices.
Stir in 3 tablespoons of chopped cilantro just before serving for a fresh flavor boost.
Scoop the shredded chicken into taco shells or tortillas and top with your desired toppings such as avocado, pico de gallo, and additional cilantro. Enjoy your Slow Cooker Chicken Tacos!
