Tender shredded chicken slow cooked with salsa and warm spices to create an easy, flavorful taco filling perfect for tacos, bowls, wraps, or salads.

2 pounds boneless chicken breasts or boneless chicken thighs

1 cup salsa

1/2 cup water or chicken broth

2 teaspoons ground cumin

2 teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon ground coriander (optional)

1/2 teaspoon sea salt

1/4 teaspoon cayenne pepper

1/4 teaspoon ground black pepper

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1. Place the chicken in the slow cooker.

2. Add salsa, water or broth, cumin, chili powder, garlic powder, coriander, salt, cayenne, and black pepper.

3. Cover and cook on high for 4 to 5 hours until the chicken is tender.

4. Remove the chicken and shred it using two forks.

5. Return the shredded chicken to the slow cooker and cook on low for an additional 30 minutes so it absorbs the flavor.

6. Serve in taco shells, rice bowls, lettuce wraps, or taco salads with desired toppings.

For extra richness, stir in cream cheese near the end of cooking.

Adjust cayenne pepper to control the heat level.

Store leftovers in the refrigerator for up to four days or freeze for longer storage.