Easy Slow Cooker Shredded Chicken Tacos

Place the Reynolds Kitchens^® Slow Cooker Liner into your slow cooker pot and fold the edges over the rim.

Heat olive oil in a skillet over medium-high heat. Add diced peppers and onion and sauté until just starting to soften and brown. Add salsa and taco seasoning and stir to combine.

Place chicken breasts in bottom of pot. Top with seasoned vegetables. Pour broth over all ingredients. Place lid on and cook 2-3 hours on high, or 6-7 hours on low.

Remove a chicken breast to a cutting board and shred using two forks. Return the shredded chicken to the pot and repeat with the remaining breasts. Once shredding is complete, stir all together.

Serve with warmed tortillas and your choice of toppings.