Crockpot Chicken Tacos

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  Chicken Breast, Boneless Skinless(907g)

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

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  Salsa, Prepared, Red, Store-Bought
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  Chili powder(10g)
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  Cumin, Ground(5g)
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  Garlic powder(5g)
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  Onion powder(5g)
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  Lime Juice, Fresh(30g)
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  Cilantro, Fresh(60g)
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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. 2Heat a large skillet over medium-high heat. Once hot, add the chicken breast and sear for 3–4 minutes per side until golden brown (the chicken does not need to be cooked through at this stage).
3. 3Transfer the seared chicken to the skillet, pour the salsa mixture over it, and reduce heat to medium-low. Cover and simmer for 15–20 minutes, turning the chicken halfway through, until an instant-read thermometer inserted into the thickest part registers 165°F and the chicken is no longer pink inside.
4. 4Remove the skillet from heat. Using two forks, shred the chicken directly in the skillet, breaking it into bite-sized pieces. 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.
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 or microwave for 1–2 minutes, then fill each tortilla and add toppings of choice.