Slow-Cooker Chili Chicken Tacos

This is one of my favorite recipes. I love to make it when we have company, or when I won't have time to make dinner at night. In red I added a few things that I have found to make the recipe even better.

You can find this recipe on marthastewart.com

2 lbs boneless, skinless chicken thighs (about 6) - I use boneless skinless chicken breasts

4 garlic cloves, thinly sliced

1/2 C prepared tomato salsa, plus more for serving (optional)

1 to 2 TBSP chopped canned chipotle chiles in adobo

1 TBSP chili powder

Coarse salt and ground pepper

8 hard corn taco shells - if time permits I use fresh corn tortillas and cook them in a pan with olive oil until golden brown. Then shape into shells..way better than those that come in a box

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

I also use a splash of apple cider vinegar to help the chicken shred easier

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

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

I use the leftover chicken in a salad the next day for lunch.