You are going to need some very special skills to make these chicken tacos. Namely: the ability to open a jar (or find a cute boy to do it for you) and the ability to push a button. So, those without opposable thumbs, sorry.
You can actually use this chicken for a lot of things: burritos, enchiladas, nachos, soft tacos, etc. I wouldn’t recommend it for crispy tacos though. Crispy taco shells with chicken just tastes weird.
Pour a little bit of salsa in the bottom of a slow cooker. Place the frozen chicken breasts inside, then pour the rest of the salsa on top. Put the lid on the slow cooker and cook for 8-9 hours on low**. Shred chicken with two forks. Serve with tortillas, shredded cheese, shredded lettuce, tomatoes, sour cream, guacamole, etc. Mmmm.
*I made twice this much for our party because we were expecting a lot of people. If you have a large Crockpot, you can do this, too. Just use 8-10 chicken breasts and a slightly larger jar of salsa (like the one pictured).
**Aaren said she usually drains the excess liquid before shredding the chicken. I normally don’t, but then the chicken can get a little drippy. You may want to try draining some but not all of it, because I think the excess salsa makes the chicken taste better.