Crock Pot Recipe - Chicken Taco

Ingredients:

-"El Pato"jalapeño salsa, can be found at Safeway or other large grocery stores.
-3 pounds of boneless, skinless chicken thighs
-Olive oil
-Salt and pepper
-Chicken or vegetable broth
-Taco toppings of your choice

Steps:

1. Heat a Dutch oven until it is very hot. Add oil, and put in chicken, salt, and pepper.
2. Brown the chicken on both sides.
3. Once the chicken is browned, put it in the crockpot with the salsa.
4. Deglaze the Dutch Oven with the broth, scrape all bits of chicken from the side of the Dutch Oven.
5. Put the broth/chicken bits mixture into the crockpot.
6. Put just enough broth into the crockpot to barely cover the chicken.
7. Cook for 3 to 3.5 hours on "high."
8. Serve with corn tortillas, and toppings such as avocado, beans, or extra salsa. I recommend some sort of southwest salsa. Enjoy!

Note: This chicken also stores well in the refrigerator, it is perfect for leftovers.