Crock-Pot Chipotle Chicken Tacos - cooking recipe

Ingredients

2 lbs boneless skinless chicken thighs
4 garlic cloves, thinly sliced
1/2 cup salsa
1 -2 tablespoon chopped canned chipotle chile in adobo (for less heat use less chile)
1 tablespoon chili powder
salt and pepper
8 hard taco shells
Serve with the usual taco toppings
shredded cheese
sour cream
lettuce

Preparation

In crock-pot, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings.
This recipe can be made in the oven too, just preheat oven to 350 degrees. and 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.