Make your Cinco de Mayo (May 5th)  dinner a cinch with these slow cooker tacos. Seasoned with chili powder and ground cumin then slow-cooked for four hours with picante sauce, the meat can be shredded and served alongside your family’s favorite toppings for a stress-free meal.

Slow Cooked Shredded Chicken Tacos

1 1/2      pounds skinless, boneless chicken breast halves

1             teaspoon   chili powder

2             teaspoons ground cumin

1             16-ounce jar Pace Chunky Salsa or Pace Picante Sauce-Medium

12           6-inch flour tortillas, warmed

Season chicken with chili powder and cumin.  Place chicken into 6-quart slow cooker.  Pour salsa over chicken.

Cover and cook on HIGH for 4 hours or until chicken is fork-tender. Remove chicken to work surface.  Using 2 forks, shred chicken. Serve chicken in tortillas. Top with favorite toppings.

Recipe courtesy of Campbell’s Kitchen.