Slow Cooker Chicken Chili Tacos

These are SO GOOD. They're an absolute favorite.

Ingredients

·       2 pound(s) (about 6) boneless, skinless chicken thighs (or a mix of thighs and breasts, or breasts. Whatever makes you happy)

·       4 clove(s) garlic, thinly sliced

·       1/2 cup(s) prepared tomato salsa (I usually use chipotle salsa), plus more for serving (optional)

·       1 to 2 tablespoons chopped canned chipotle chiles in adobo. I blend these in a small food processor.

·       1 tablespoon(s) chili powder

·       Coarse salt and ground pepper

·       8  hard corn taco shells or soft corn tortillas

I also serve these with cilantro rice in the taco itself. I think my recipe for cilantro rice is on this blog somewhere, but lately I've been cheating. I make basmati rice, then mix it with lots of cilantro paste (that you can buy in the grocery store), the juice of half a lime, and something like 4-5 Tbsp jalapeno sauce (like Tobasco, but green and milder). 

·       Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)

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Directions

1.     In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).

2.     Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with rice and with toppings, if desired.