makes 4 servings (or enough for at least 6 tacos)
1 - 1.5 pounds boneless, skinless chicken thighs, trimmed of fat
1 16-ounce jar of salsa (I used Frontera Double-Roasted Tomato Salsa)
3 tablespoons taco seasoning (I used Penzey's)
1. Add the salsa to the bowl of a slow cooker. Stir in the taco seasoning. Place the chicken thighs into the salsa mixture, covering them completely.
2. Cook on high for 4-6 hours or low for 6-8 hours.
3. Once the interior of the chicken reaches 165 degrees, use two forks to shred the chicken into small pieces.
4. Serve on corn tortillas with fresh coleslaw and your favorite toppings, such as cheese, guacamole, or sour cream.