In a crockpot/slow cooker on low, place 2 chicken breasts, a jar of salsa, and 1 packet of taco seasoning. Stir to combine. Cook for 6-8 hours. Once cooked through, shred chicken.

In a medium skillet on medium heat, put 1 tbsp olive oil.

Lay out one street taco shell and fill half with shredded chicken and cheese. Be sure not to overstuff. Fold the other half of the shell over. Place the folded taco into the skillet. Repeat with 2 more tacos and cook about 1-2 minutes on each side. They are done when the cheese is melted and both sides are golden brown.

Repeat this process, adding more olive oil to the pan when needed, until all the tacos are cooked.

Serve immediately with your favorite dipping sauce. Sour cream, guacamole, ranch, spicy ranch, pico de gallo.