Tex Mex Slow Cooker Tacos

• 2 -3 lbs bone-in chicken parts, skinned (thighs seem to be the best)
• 1 small onion, chopped
• 1 (14 ounce) can diced tomatoes
• 1 (14 ounce) can enchilada sauce (I used Hatch brand 5-pepper enchilada sauce)
• 1 (4 ounce) can diced green chilies
• 1 tablespoon ground cumin
• 3 tablespoons chili powder
• salt & pepper

1. Remove skin and cut breasts into 2 pieces.
2. Dump all ingredients but the chicken into the crock pot and stir.
3. Add chicken and cook on low for 6 hours, high for 4 (times may vary, I'm guessing, I cooked mine for more like 8 hours because I lost track of time).
4. Chicken should be falling off the bone, remove from pot and shred.
5. serve with tortillas or use in enchiladas!

chicken, onion, tomatoes, enchilada sauce, green chilies, ground cumin, chili powder, salt

Taken from www.food.com/recipe/tex-mex-slow-cooker-tacos-420944 (may not work)