Slow Cooker Shredded Chicken Tacos

Name: Slow Cooker Shredded Chicken Tacos
Total time: 300
Yield: 18
Ingredients: 3 pounds skinless, boneless chicken breast halves; 3 tablespoons salt; 1 ½ tablespoons ground cumin; 1 ½ tablespoons paprika; 1 ½ tablespoons chili powder; 1 ½ tablespoons cayenne pepper; 2 (14 ounce) cans diced tomatoes; 2 white onions, diced; 2 jalapeno peppers, diced; 2 habanero peppers, diced; 6 cloves garlic, pressed; 1 lime, halved; 18 corn tortillas

Recipe by Brendan Dailey from allrecipes.com

Dinner 5 Hr.

Ingredients

18 servings

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3 pounds skinless, boneless chicken breast halves
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3 tablespoons salt
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1 ½ tablespoons ground cumin
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1 ½ tablespoons paprika
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1 ½ tablespoons chili powder
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1 ½ tablespoons cayenne pepper
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2 (14 ounce) cans diced tomatoes

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2 white onions, diced
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2 jalapeno peppers, diced
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2 habanero peppers, diced
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6 cloves garlic, pressed
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1 lime, halved
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18 corn tortillas

Instructions

Season chicken with salt, cumin, paprika, chili powder, and cayenne pepper. Place into the bottom of a slow cooker. Pour diced tomatoes into the cooker, followed by onions, jalapenos, habanero peppers, and garlic. Squeeze the juice of lime into the pot and stir the ingredients.
Cover and cook on High until chicken breasts are no longer pink in the centers, 4 1/2 hours.
Remove chicken, shred meat with 2 forks, and return to the pot. Mix to combine and serve with tortillas.