# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breasts or thighs
→ Sauce & Seasonings
02 - 1 cup tomato salsa (mild or medium)
03 - 1 tablespoon chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - ½ teaspoon salt
09 - ¼ teaspoon freshly ground black pepper
→ Tacos
10 - 12 small corn or flour tortillas, warmed
→ Optional Toppings
11 - 1 cup shredded lettuce
12 - 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
13 - ½ cup sour cream
14 - 1 avocado, sliced
15 - ½ cup diced tomatoes
16 - ¼ cup chopped fresh cilantro
17 - Lime wedges for serving
# How-To Steps:
01 - Place boneless, skinless chicken breasts or thighs in the bottom of the slow cooker.
02 - In a mixing bowl, combine tomato salsa, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
03 - Pour the sauce mixture evenly over the chicken, ensuring all pieces are thoroughly coated.
04 - Cover and cook on low setting for 6 hours or on high setting for 4 hours until the chicken is tender and easily shreds.
05 - Remove chicken from the slow cooker and shred with two forks. Return shredded chicken to the cooker and stir to combine with the sauce.
06 - Warm the tortillas, then fill each with a generous portion of shredded chicken and add desired optional toppings.
07 - Serve immediately with lime wedges on the side.
