# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breasts or thighs
→ Sauce & Seasonings
02 - 1 cup mild or medium tomato salsa
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
# Directions:
01 - Place chicken breasts or thighs in 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 sauce evenly over the chicken, ensuring thorough coating.
04 - Cover and cook on low for 6 hours or high for 4 hours until chicken is tender and easily shredded.
05 - Remove chicken and shred using two forks. Return shredded meat to the slow cooker and stir to incorporate with sauce.
06 - Heat tortillas until warm and pliable.
07 - Fill each tortilla with a generous amount of shredded chicken and desired toppings, serve immediately with lime wedges.
