Slow Cooker Pineapple Salsa Chicken Tacos

3-4 chicken breasts

1/2 (18 oz.) jar pineapple preserves or apricot-pineapple preserves

1/2 (24 oz.) jar Pace Picante Salsa (I used medium)

1 Tbl. taco seasoning, or to taste

For Serving:

7-10 crunchy taco shells

sour cream

lettuce

Feta cheese

Pineapple Avocado Salsa

Place chicken breasts into the bottom of the slow cooker. Combine preserves, salsa and taco seasoning and pour over chicken. Cover and cook on low for 4-5 hours or until internal temperature of chicken registers 165 degrees on an instant-read thermometer. Remove chicken and shred.

Add some of the liquid from the slow cooker to the shredded chicken to keep it juicy and moist. I added around 3/4 - 1 cup or so. Taste chicken and add more taco seasoning, if needed. Discard remaining liquid in the slow cooker. Return chicken to slow cooker and heat on warm until ready to serve. Serve in crunchy taco shells with desired toppings. Makes 7-10 tacos.