# What You'll Need:
→ Chicken
01 - 1.5 pounds 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 Make It:
01 - Place boneless, skinless chicken breasts or thighs in the slow cooker.
02 - In a mixing bowl, whisk together tomato salsa, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
03 - Pour the prepared sauce over the chicken, ensuring even coverage.
04 - Cover and cook in the slow cooker on low for 6 hours or on high for 4 hours, until the chicken is tender and shreds easily.
05 - Remove chicken from slow cooker and shred using two forks. Return shredded chicken to the cooker and stir to combine with the sauce.
06 - Heat tortillas until warm and pliable.
07 - Fill each tortilla with shredded chicken and desired toppings. Serve immediately with lime wedges.
