Slow-Cooker Chili Chicken Tacos

I looked back through the archives and I can't believe I never posted this recipe from Everyday Food. Talk about easy.

Slow-Cooker Chili Chicken Tacos

2 pounds boneless, skinless chicken thighs or breasts
4 garlic cloves, thinly sliced
1/2 C prepared tomato salsa, plus more for serving (optional)
1 to 2 T chopped canned chipotle chiles in adobo
1 T chili powder
Coarse salt and ground pepper
8 hard corn taco shells
Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)

In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 t salt pepper. Cover; cook on high, 4 hours (or on low, 8 hours).

Oven method: preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 C water. Cover; bake until chicken is fork-tender, about 2 hours.

Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices.
Serve in taco shells, with toppings, if desired.

Suggestions: chicken can also be used for burritos, quesadillas and other dishes calling for cooked chicken.