Chili Chicken Tacos

I found this recipe in the magazine Everyday Food. The first time I made it I did not have all the ingredients so I made some substitutions. It was delicious. Last night I made it again, this time exactly like the original recipe, and it was DELICIOUS.

2 lbs skinless, boneless chicken thighs
4 garlic cloves, thinly sliced
1/2 cup prepared tomato salsa
1 tbsp chili powder
1 to 2 tbsp chopped canned chipotle chilis in adobo
coarse salt and ground pepper

Combine all ingredients in slow cooker. Cover and cook on low for 8 hours (or high for 4 hours.) Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells with your choice of toppings.

My variation was to omit the tomato salsa and chili powder and use instead a 15 oz can of diced tomatoes and a packet of taco seasoning.

I used soft corn tortillas, a little shredded cheddar, and guacamole to serve. So good! I ate four and felt full the rest of the night!