Slow Cooker Chicken Tacos
Author: 
Serves: 6
 
Ingredients
  • 2 pounds boneless, skinless chicken breasts and/or thighs (I used 2 breasts and 3 thighs.)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground chipotle powder
  • 1 teaspoon sea salt
  • black pepper to taste
  • 4 cloves garlic, finely chopped
  • ½ cup prepared tomato salsa (I used pico de gallo.) + more for serving
  • suggested accompaniments: corn tortillas, guacamole, salsa, shredded lettuce, cilantro-lime slaw
Instructions
  1. Place the chicken in slow cooker and sprinkle with chili powder, cumin, chipotle powder, salt and pepper. Add garlic and salsa and rub around to combine. Cover; cook on high for 4 hours or low for 6-8 hours.
  2. Either shred the chicken with 2 forks right in the slow cooker or transfer to a plate to shred. Moisten chicken with cooking juices and serve with desired tortillas/taco shells and toppings. You could even serve the chicken over rice with salsa and diced avocados.
Notes
Leftovers are great in a quesadilla!

Oven method: preheat oven to 350 degrees. In step 1, place all ingredients (except accompaniments) in a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid. Add 2 cups water or chicken stock. Cover and bake until chicken is fork-tender, about 2 hours. Proceed with step 2.
Recipe by Pamela Salzman at https://pamelasalzman.com/slow-cooker-chicken-tacos-recipe/