No doubt about it—tacos are a crowd-pleasing meal. Using this recipe, just toss 3 ingredients into your slow cooker early in the day. When it’s time to eat, shred the chicken and serve it with taco shells and the condiments of your choice.

• 2 pounds boneless, skinless chicken thighs
• 1 package (1 oz.) reduced-sodium taco seasoning
• 1 1/2 cups salsa
• 20 taco shells
• Optional condiments of your choice (shredded cheddar or Monterey Jack cheese, chopped tomato, chopped lettuce and/or guacamole)

1. Place chicken in 3 1/2- to 4-quart slow cooker.

2. Sprinkle taco seasoning over chicken. Stir until just combined.

3. Spread salsa over chicken.

4. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours or until the internal temperature of the chicken is 165°F, using a meat thermometer.*

5. Remove chicken from slow cooker, leaving liquid in slow cooker.

6. Use two forks to pull chicken into shreds.

7. Add 1/2 cup of the liquid from the slow cooker to the chicken. Stir in enough additional slow cooker liquid, 1/2 cup at a time, to make the chicken as saucy as you like.

8. Spoon chicken into taco shells. Top with condiments (if desired).

* If you don’t have a meat thermometer, you can purchase one from a supermarket or dollar store