Ingredients
1-1/2 pounds boneless skinless chicken breasts1 jar (16 ounces) salsa1 envelope reduced-sodium taco seasoning4 medium tomatoes, seeded and chopped1/2 cup minced fresh cilantro12 diagonally sliced French bread slices (1 inch thick)1 cup shredded cheddar cheeseSliced ripe olives and additional chopped tomatoes, optional
Preparation
In a greased 3-qt. slow cooker, combine chicken, salsa and taco seasoning. Cook, covered, on low until chicken is tender, 4-5 hours.
To serve, preheat broiler. Shred chicken with 2 forks; stir in tomatoes and cilantro.
Place bread on ungreased baking sheets; broil 2-3 in. from heat until tops are lightly browned. Using tongs, place rounded 1/3 cup chicken mixture on each toast. Sprinkle with cheese. Broil until cheese is melted, 2-3 minutes. If desired, top with olives and additional tomatoes.
