Slow-Cooker Chicken Tacos

Spring Cleaning has begun around this house, so for the next couple weeks, simple dinners are on the menu. I kicked it off with one of the easiest I know (don't worry, grilled cheese and canned soups will find their way to the dinner table a few times before this process is over) - chicken tacos. In the old days I used to chop chicken by hand, let it marinade, cook it on the stove, season it some more, and finally serve it. Now I do this:
In a slow-cooker (I use the 2 1/2 quart), stir together *1 lb. chicken (I use boneless, skinless breast), *1 c. salsa (from the jar seems to work better than fresh, I've also used Mexican stewed tomatoes), *1 TBSP. taco seasoning. Cover and let cook 6-8 hours on low or 4ish on high. Shred meat using two forks, stir well, and return to heat a few minutes.
Heat tortillas (on stove or in microwave), fill with chicken, rice, lettuce and cheese. (I forgot to take a pic of the finished taco, but you've all seen one of those.)