Slow Cooker Salsa Chicken Tacos

Steps

1. 1

   Season the chicken all over with the chili powder, cumin, garlic powder and salt. Put it in a 5- to 6-quart slow cooker and pour the salsa over the top.

2. 2

   Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 1/2 to 3 hours, until the chicken shreds easily and reads at least 165°F.

3. 3

   Shred the chicken right in the cooker with two forks, stir in the juice of 1 lime, and let it soak up the sauce on the WARM setting for 10 minutes.

4. 4

   Stack the tortillas, wrap them in a damp kitchen towel and microwave until soft and steaming, about 1 minute.

5. 5

   Fill the tortillas, doubling them up if thin, with chicken lifted from the cooker with a slotted spoon. Top with onion, cilantro, jalapeño and a squeeze of lime.