To make spicy chicken tacos, you require six frozen boneless, skinless chicken breasts, one 18 ounce jar of salsa and one pack of taco seasoning mix. You also require six to eight taco shells, two chopped avocados, 2/3 cup of sour cream and two cups of broccoli slaw.
Mix the jar of salsa with the package of taco seasoning mix, then place the chicken in a 4-quart crockpot. Cover the chicken with the salsa and seasoning blend. Place the lid on the crockpot, and leave it on the low setting for six to eight hours, by which time the chicken should be tender and fully cooked.
Remove the chicken from the crockpot, leaving the liquid. Use a fork to shred the chicken, and then place it back into the liquid in the crockpot. Cover the crockpot, and allow the shredded chicken to cook for an additional 20 to 30 minutes, stirring it gently on occasion. During this last half hour, combine two cups of broccoli slaw and 2/3 cup of sour cream in a bowl.
Heat the taco shells if desired, and then use a spoon to place the chicken at the bottom of them. Spoon the broccoli slaw mixture on top, and then place the chopped avocados on top of the slaw. Serve the tacos immediately.