Crockpot Chicken Tacos

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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  16 oz Salsa, Prepared, Red, Store-Bought
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  2 tsp Chili powder
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  1 tsp Cumin, Ground
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  1 tsp Garlic powder
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  1 tsp Onion powder
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  2 tbsp Lime Juice, Fresh
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  0.3 cup Cilantro, Fresh
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  Tortilla, Corn, 6-Inch

Instructions

1. 1Pat the chicken breast dry with paper towels. In a large bowl, whisk together the salsa, chili powder, ground cumin, garlic powder, onion powder, and lime juice until combined.
2. 2Place the chicken breast in a slow cooker and pour the salsa mixture over it. Cover and cook on low for 6–8 hours until an instant-read thermometer inserted into the thickest part registers 165°F and the chicken is no longer pink inside.
3. 3Remove the chicken from the slow cooker using tongs and transfer to a cutting board. Using two forks, shred the chicken into bite-sized pieces.
4. 4Return the shredded chicken to the slow cooker, stir in the fresh cilantro, and mix to combine. Let rest covered for 2–3 minutes.
5. 5Warm the corn tortillas in a dry skillet over medium heat for 1–2 minutes per side until pliable and lightly charred, or wrap them in a damp paper towel and microwave for 1–2 minutes until warm.
6. 6Divide the shredded chicken mixture evenly into 4 airtight containers while hot. Store the warmed tortillas separately in a resealable bag or container.
7. 7To serve, warm a portion of the shredded chicken in a skillet over medium heat for 1–2 minutes or microwave for 1–2 minutes, then fill each tortilla and add toppings of choice.