Crockpot Shredded Chicken Tacos

Ingredients

Instructions

0 of 6 steps complete

1. 1Place thawed chicken in a 4- to 6-quart slow cooker. Mix salsa, cumin, chili powder, garlic powder and salt; pour over the chicken and turn to coat.
2. 2Cover and cook on LOW for 4–6 hours. The displayed cook time estimates 5 hours. Start checking at 4 hours; every piece must reach at least 165°F in the thickest part and shred easily.
3. 3Transfer chicken to a board and shred with two forks. If the sauce is very watery, simmer it in a saucepan for 5–10 minutes before returning it to the cooker.
4. 4Stir shredded chicken into the sauce with lime juice. Taste and adjust seasoning. Keep on the warm setting only if the cooker holds the food at 140°F or hotter.
5. 5Warm corn tortillas in a dry skillet for 20–30 seconds per side, wrapping them in a clean towel. Fill with chicken and top with lettuce, cheddar and cilantro; serve with lime wedges.
6. 6Refrigerate chicken within 2 hours for up to 3–4 days. Reheat to 165°F; store fresh toppings separately.