Ingredients

* 2 pounds boneless, skinless chicken thighs (about 6)
* 4 garlic cloves, thinly sliced (or garlic powder)
* 1/2 cup prepared tomato salsa, plus more for serving (optional)
* 1 tablespoon chili powder
* Coarse salt and ground pepper
* Hard or soft corn taco shells
* Cilantro, shredded cheese, lime wedges, and sour cream, for serving

Directions

1. In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
2. Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.

Helpful Hint

Oven method: preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until chicken is fork-tender, about 2 hours. Proceed with step 2.

I made this today.. it was fabulous!! The chicken was super moist