Given how simple this recipe is, it's kind of ridiculous how delicious the resulting shredded chicken tacos turned out to be. Because this recipe features only three ingredients, the key is to use the best options you can get your hands on. In my case, I used one of my favorite salsas -- my new go-to salsa is Chef Rick Bayless's Frontera brand -- and a good-quality taco seasoning blend. Note that a lot of those taco seasoning pouches, while rather convenient, are often high in sodium and full of preservatives.
I served our shredded chicken tacos on corn tortillas with cilantro-lime coleslaw and a couple of quartered fresh limes on the side. Shredded (or crumbled) cheese, avocado slices, sour cream, or fresh salsa would also make great accompaniments.
Slow Cooker Shredded Chicken Tacos
makes 4 servings (or enough for at least 6 tacos)
1 - 1.5 pounds boneless, skinless chicken thighs, trimmed of fat
1 16-ounce jar of salsa (I used Frontera Double-Roasted Tomato Salsa)
3 tablespoons taco seasoning (I used Penzey's)
1. Add the salsa to the bowl of a slow cooker. Stir in the taco seasoning. Place the chicken thighs into the salsa mixture, covering them completely.
2. Cook on high for 4-6 hours or low for 6-8 hours.
3. Once the interior of the chicken reaches 165 degrees, use two forks to shred the chicken into small pieces.
4. Serve on corn tortillas with fresh coleslaw and your favorite toppings, such as cheese, guacamole, or sour cream.