2 small cans green chiles, diced
1 jar salsa, (about 12 ounces; mild or spicy to taste)
1 teaspoon ground cumin
2 cloves garlic, minced
2 pounds boneless, skinless chicken thighs
salt and pepper, to taste
Place chicken in the bowl of a slow cooker, season with a little salt and pepper. Top with salsa, diced green chiles, cumin, onion and garlic. Cover and set on low. Cook for 6-8 hours. Remove chicken from pot, shred, then add some of the juices with chilies. Spoon chicken into corn taco shells or flour tortillas with whatever toppings your family likes. Or use the meat to make burritos, tostadas or as a filling for enchiladas.
Heat tortillas with shredded cheese, add drained chicken taco mixture and create a quesadilla.
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