Step 1

Pat the chicken dry and rub the spices into the meat.

Step 2

Transfer the salsa, lime juice, chopped cilantro, and taco seasoning to the crockpot. Add the chicken and stir.

Step 3

Cover the crockpot with a lid, and cook on LOW for 7-8 hours or HIGH for 3-4 hours until tender and juicy.

Step 4

Once ready, remove the meat from the slow cooker and leave it to rest for 5 minutes to allow the juices to settle and redistribute before shredding it either in the crockpot with an electric mixer, in a stand mixer, or on a chopping board with two forks.

Step 5

Mix the shredded chicken back into the Mexican sauce and mix well.

Step 6

If you're using soft corn tortillas, you’ll need to heat them up first to make them more pliable AND improve their taste. You can do so in one of these ways:- In a foil-wrapped stack in the oven (at 350ºF/175ºC for 15-20 minutes),- In a dry skillet (20-30 seconds per side),- Over an open flame (with tongs, just 10-20 seconds per side until warm and lightly charred).If you’re using method 2 or 3, place any heated tortillas in a stack under a clean dish towel or in the oven at a low temperature to keep them warm (without cooking them further) until it’s time to assemble.

Step 7

While the chicken is resting, prepare any toppings - rinse and chop vegetables, pull together a quick sauce, etc.Finally, use tongs to add some Mexican chicken to each tortilla. Top it with your favorite taco toppings, a little extra cilantro, and lime juice, and enjoy!