¼ teaspoon cayenne powder (more or less depending on how hot you like it)
¼ teaspoon oregano
1 Jar of Salsa, choose your favorite kind
1 pablano pepper, finely diced
Juice of 1 lime
Taco Toppings
1 avocado, sliced
1 tomato, diced
⅓ cup onion, diced
1 cup cheddar cheese, shredded (feel free to use goat cheese for a cow's dairy-free version)
sour cream, optional, can omit if avoiding dairy
fresh cilantro, to top the tacos
Lettuce leaves, for the taco shells. You can use any kind of lettuce, just stay away from iceberg, it's not the best choice
Instructions
Place the chicken breasts flat in the crockpot. Top with all of the spices, evenly distributed over each chicken breast. If you want, you can measure all of the spices into a bowl and mix them together. You can also sprinkle them individually over the chicken breasts.
After the spices are on the chicken, dump a jar of salsa evenly over the chicken breasts and top with the diced poblano pepper and lime juice
Set your crockpot for 4 or 8 hours (high or low) depending on when you want to eat the chicken. Once the chicken is done, you will take two forks and pull the chicken apart so it is shredded and mix all of the salsa and sauce together so everything is mixed together.
Put all of your toppings on a serving plate or little bowls so you can easily grab them while assembling your tacos
Serve and eat as many lettuce wrap tacos as you desire (you can also make into taco salad too if you desire)
Recipe by Meghan Birt at https://meghanbirt.com/2013/08/crockpot-chicken-tacos/