¼teaspoonfreshly ground black pepper - or to taste
1pinch cayenne pepper - or to taste (optional)
1pinch red pepper flakes - or to taste (optional)
16ozjar of salsa
Taco shells
Optional Toppings
Tomatoes
Lettuce
Avocado
Olives
Sour cream
Guacamole
Shredded cheese
Instructions
In a small bowl, combine chili powder, paprika, onion powder, sea salt, garlic powder, ground cumin, oregano, black pepper, cayenne pepper and red pepper flakes.
Sprinkle evenly over all sides of the chicken.
Lay chicken breasts on the bottom of crock pot.
Cover chicken with salsa.
Cook on low for 4-5 hours, or high for 2-3 hours, or until chicken breasts are tender.
Use two forks to shred the chicken directly in your crock pot.
Serve in taco shells with topping of your choice.
Notes
Add Cheese: Cheddar, Mexican Blends, Cotija cheese are all great choices.
Short cut tip: Buy your topping pre cut in the grocery produce section.
Variation tip: Try adding a can of rotel in place of the salsa.
Alternate cooking method tip: Make your chicken in the instant pot.
Dietary consideration tip: Low carbohydrates diet? Serve over cauliflower rice and a squeeze of fresh lime juice.