We made tacos here, but you can also make taco salad, quesadillas, nachos, soups, casseroles, or a really good "White Chicken Enchilada" that I am going to give you the recipe for in the next day or so. I really do enjoy this just in the taco shells, either the crunchy ones or the soft. Here is all you need for this:
5-6 boneless, skinless chicken breasts (about 2 lbs.)
dash of garlic salt
1 pkg. taco seasoning
1 pkg. ranch dressing mix
1 can Rotel tomatoes (do not drain)
1/2 cup water
fresh cilantro (optional)
Lay the chicken breasts in a slow cooker crock you have sprayed with nonstick spray. Sprinkle with a little garlic salt, black pepper, the package of taco seasoning, and the package of ranch dressing. Pour the Rotel tomatoes over all. Pour the 1/2 cup of water around the edges of the chicken. Don't wash the seasonings off of the meat when you pour the water around the edges. Cook on low for 7-8 hours. Do not use more water than is called for. It doesn't need it.
If you like the taste of cilantro (and I do) sprinkle with some fresh cilantro after shredding the chicken!