3 or more zucchini (depending on if you're sharing with the kids, 1 zucchini per person)
Instructions
Place chicken breasts in a slow cooker/crock pot and top with taco seasoning mix and salsa. Cover and cook on low for 8 hours. Shred in the last 30m of cooking.
Preheat oven to 400F.
Slice zucchini into halves and scoop out the seeds making a boat on each half.
Place in a baking dish and fill each zucchini boat with the shredded chicken.
Top with cheese and bake for 15-20 minutes depending on how tender you like your zucchini (I prefer mine with some crunch).
Recipe by Feisty Frugal & Fabulous at https://feistyfrugalandfabulous.com/2016/08/chicken-taco-zucchini-boats/