Slow Cooker Chicken Tacos

Ingredients

• 2 pounds boneless skinless chicken thighs
• 1 medium yellow onion (diced)
• 2 cloves garlic cloves (minced)
• 2 tablespoons taco seasoning
• 1 cup salsa (use mild or medium)
• 0.5 cup chicken broth
• 12 tortillas corn tortillas (or flour tortillas, for serving)
• 1 cup shredded cheddar cheese (for serving)
• 2 cups shredded lettuce (for serving)
• 0.25 cup chopped cilantro (for serving)

Instructions

1. Add the chicken thighs to the slow cooker in an even layer.
2. Top with the diced onion, garlic, taco seasoning, salsa, and chicken broth.
3. Cover and cook on LOW for 4 to 5 hours, or until the chicken reaches 165°F and shreds easily with a fork.
4. Remove the chicken to a bowl and shred it, then return it to the slow cooker and stir to coat with the cooking juices.
5. If the filling looks too loose, cook uncovered on HIGH for 10 to 15 minutes to thicken slightly.
6. Warm the tortillas and spoon in the shredded chicken.
7. Finish with shredded lettuce, cheddar cheese, cilantro, and any other toppings you like.