2 lbs. boneless, skinless chicken thighs
4 garlic cloves, thinly sliced
1-2 T chopped canned chipotle chilis in adobo
1T chili powder
salt and pepper
In a slow cooker, combine chicken, garlic, chiles, chili powder, 1t. salt and 1/4t. pepper. Cover, cook on low for 8 hours (or 4 hours on high).
Transfer chicken to a serving bowl and shred, using 2 forks; moisten with cooking juices. Serve in taco shells with toppings.
Original Source: Lisa Zimmerman
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