1 pound boneless skinless chicken breasts, 32 ounces low-sodium chicken broth, 1 cup salsa, ½ cup white onion, ¼ cup taco sauce, 2 roma tomatoes, 2 garlic cloves, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 teaspoon ground cumin, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon chipotle powder, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper
Cook on low for 5 to 6 hours or high for 3 to 4 hours. The chicken should shred easily with a fork when finished.
Place in warm tortillas and add your favorite toppings. Store leftovers in broth in the refrigerator for up to 3 days.
8 flour tortillas
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 tacos. Actual calories will vary.*Calories include taco ingredients and tortillas only. Toppings are not included.*For more information, tips, and answers to frequently asked questions, please refer to the post.