Found this recipe of Jess' when we were unpacking after their move to Maple Grove. It is, she assures me, as awesome and easy as it looks. Besides using it for tacos, I think it would work for an excellent salad as well as serving it over cooked rice. Dump in slow cooker- 1 6oz jar of salsa 1 envelope of taco seasoning ( I would add smokey mesquite as wells) 6 pieces of boneless, skinless chicken breasts Give it a little stir to blend seasonings. Cook on high 4-6 hours or low 6-8 When done the chicken should shred easily when stirred with a fork. Use leftovers for enchiladas, nachos, quesadillas or tortilla soup.