Chicken Tacos (Slow-Cooker)

Hearty meats such as chicken thighs become fall-apart sumptuous after a long, gentle simmer in the slow cooker — the results are ideal for shredding into tacos or sandwich fillings.

2 lb chicken thighs, boneless, skinless (about 6)
4 cloves garlic, thinly sliced
½ cup Cherry Tomato Salsa
1-2 Tbsp. chipotle chiles in adobo
1 Tbsp. Chili Powder
sea salt
black pepper, freshly cracked
8 hard corn taco shells

To Serve:
cilantro
shredded cheese
lime wedges
sour cream

In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 tsp. sea salt, and tsp. pepper.

Cover; cook on HIGH for 4 hours or on LOW for 8 hours.

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

Makes 4 servings.