I love a good slow cooker recipe but ones that are good for warmer weather are harder to come by. Here is a yummy taco recipe that’s full of flavor, perfect for an easy weekday evening meal but tasty enough to serve at a cookout. The pulled chicken also freezes well if you have too much left over.
What You’ll Need:
2 1/2 – 3 pounds boneless, skinless chicken thighs
1 1/4 cups salsa (I like to use corn and black bean salsa)
1 tbsp hot sauce
2 tsp minced garlic
1 tsp each: chili powder, cumin, oregano
3/4 tsp salt
Fresh ground black pepper
Juice of 2 limes
Flour tortillas
Toppings: shredded cheese, sour cream, etc.
This Avocado Lime Black Bean Salad is awesome in these tacos
Directions:
Place chicken in a slow cooker that’s been sprayed with non-stick cooking spray. Over the top of the chicken, add the salsa hot sauce, garlic, spices and lime juice. Allow to cook a few hours before mixing. Cook on low 6-8 hours. Shred chicken within last hour. It should be so tender that just stirring it shreds it with little effort!
Serve taco style. Pairs well with a margarita, of course! I’m not really a tequila person actually but I am a huge fan of Skinnygirl Margartias! YUM! 
*I even use chicken straight out of the freezer sometimes. When I do, I cook on high for the first hour or so and then turn down to low.*
