Slow-Cooker Chili Chicken Tacos

I might have gotten this from Delish. It is, for sure, delish. It's one of our favorites. It's a lot of little bowls of stuff to carry to wherever you're eating, but it's totally worth it.

I use Abby's Guac and Cilantro Rice (both of which you can find on this blog somewhere).

Ingredients

• 2 lbs (about 6) boneless, skinless chicken breasts (you can use thighs, or both)
• 4 cloves garlic thinly sliced
• 1/2 C. prepared tomato salsa (plus more for serving). I often use a chipotle salsa.
• 2 Tbsp chopped canned chipotle chiles in adobo
• 1 Tbsp chili powder
• coarse salt and ground pepper
• hard corn taco shells and/or soft corn tortillas
• Abby's guac
• Cilantro rice
• fresh cilantro, shredded cheese, lime wedges, and sour cream for serving

Directions

1. In slow cooker, combine chicken, garlic, salsa, chili powder, 1 tsp salt, and tsp pepper. Cover and cook on high for 2-3 hours (or low for 4-6 hours).

2. Transfer chicken to a serving bowl and shred, using 2 forks. Return to slow cooker and turn the slow cooker off. 

3. Serve with shells/tortillas, guac, cilantro rice, shredded cheese, lime wedges, fresh cilantro, salsa, and sour cream.