Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup chunky salsa
  • 2 tbsp taco seasoning
  • 1 tbsp lime juice
  • 1/2 tsp garlic powder
  • 12 corn or flour tortillas
  • 1 cup shredded cabbage or lettuce
  • 1 cup crumbled cotija or shredded cheddar cheese
  • 1 medium avocado, sliced
  • Fresh cilantro
  • Lime wedges

Instructions:

  1. Place the boneless, skinless chicken thighs in a cold slow cooker.
  2. Sprinkle the taco seasoning and garlic powder evenly over the meat, then pour the salsa and lime juice over the top until the chicken is well-coated.
  3. Cover with the lid and set the slow cooker to Low for 6–8 hours or High for 3–4 hours. Do not lift the lid during cooking.
  4. Once the chicken reaches an internal temperature of 165°F (74°C), remove it to a plate or bowl.
  5. Shred the meat into bite-sized strands using two forks or a handheld electric mixer on low.
  6. Return the shredded chicken to the slow cooker and stir it into the remaining cooking juices.
  7. Set the slow cooker to the 'Warm' setting and let the meat sit for 10–15 minutes to allow the sauce to thicken and glaze the chicken.
  8. Serve the chicken in tortillas and top with shredded cabbage, cheese, sliced avocado, cilantro, and lime wedges.