A time-saving taco dinner

Make 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.

Find more meal ideas at www.culinary.net.

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.