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, and Cotija cheese are all great choices.
Toppings: Buy your toppings pre-cut in the grocery produce section.
Rotel: Try adding a can of Rotel in place of the salsa.
Low Carb: Serve over cauliflower rice and a squeeze of fresh lime juice for a low carb option.