# What You 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 Make:
01 - Place chicken breasts or thighs in the bottom of the slow cooker.
02 - Combine salsa, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper in a bowl.
03 - Pour sauce mixture over the chicken, making sure all pieces are evenly coated.
04 - Cover and cook on low heat for 6 hours or on high heat for 4 hours until the chicken is tender and shreds easily.
05 - Remove chicken from cooker and shred it using two forks, then return shredded chicken to the cooker and mix with sauce.
06 - Warm tortillas and fill each with shredded chicken and preferred toppings.
07 - Serve immediately with lime wedges on the side.
