Crock-Pot Chipotle Chicken Tacos

• 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

1. 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).
2. Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings.
3. 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.

chicken thighs, garlic, salsa, chili powder, salt, taco, taco, cheese, sour cream

Taken from www.food.com/recipe/crock-pot-chipotle-chicken-tacos-347365 (may not work)