Chili Chicken Tacos

2-4 lbs. boneless, skinless chicken breasts
2-3 tsp of minced garlic
1/2 cup salsa (spicier salsa means spicier chicken, adjust as necessary to accommodate household tastes! I use 1 cup if I’m doing 4lbs )
1 can Rotel tomatoes & green chilis (If I use 4lbs I use 2 cans of rotel, and then drain extra juice after it is all done cooking)
1 TB chili powder
coarse salt & pepper
Taco shells or tortillas
cilantro, shredded cheese, lime, sour cream for serving –  ALL optional

1. In slow cooker, dump in chicken, garlic, salsa, rotel, chili powder, 1 tsp salt & 1/4 tsp. pepper. 
2. Cover; cook on high: 4 hours; low: 8 hours
3. Transfer chicken to serving dish/bowl; shred w/ 2 forks.  Add some of the juice to keep it from getting dried out. 

Kristin Lebon

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