# What you'll need:
→ Chicken
01 - 1.5 pounds 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 - 1/2 teaspoon salt
09 - 1/4 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 - 1/2 cup sour cream
14 - 1 avocado, sliced
15 - 1/2 cup diced tomatoes
16 - 1/4 cup chopped fresh cilantro
17 - Lime wedges, for serving
# How To Make It:
01 - Place the chicken breasts or thighs in the bottom of the slow cooker.
02 - In a bowl, mix tomato salsa, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper until well blended.
03 - Pour the sauce mixture over the chicken, ensuring all pieces are thoroughly coated.
04 - Cover and cook on low for 6 hours or on high for 4 hours until the chicken is tender and easily shredded.
05 - Remove chicken from the slow cooker and shred with two forks. Return shredded chicken to the cooker and stir to combine with the sauce.
06 - Warm tortillas, fill each with shredded chicken, and add desired toppings.
07 - Serve immediately with lime wedges on the side.
