# 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 Steps:
01 - Place chicken breasts or thighs at the base of the slow cooker.
02 - Combine salsa, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper in a mixing bowl.
03 - Pour the prepared sauce evenly over the chicken, ensuring thorough coverage.
04 - Cover and cook on low for 6 hours or on high for 4 hours until chicken is tender and shreds easily.
05 - Remove chicken from slow cooker and shred using two forks; return shredded meat to cooker and stir to incorporate with remaining sauce.
06 - Heat tortillas, then fill each with a generous portion of shredded chicken and desired toppings.
07 - Serve tacos immediately accompanied by lime wedges.
