INGREDIENTS
6 boneless, skinless chicken breasts
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 ½ teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
1 (16 oz) jar salsa
flour tortillas (6 inch)
INSTRUCTIONS
Throw everything (excluding tortillas) into the crock pot and stir until chicken breasts are evenly covered in seasonings and salsa.
Cover and cook on low until the chicken is fork-tender and shreds easily, about 6 hours. (Or alternatively, cook on high for 4 to 6 hours).
To serve, heat tortillas according to package directions. Divide chicken evenly among tortillas; top each tortilla with desired toppings.
