Slow Cooker Shredded Chicken Tacos
    2 boneless skinless chicken breasts
    2 cloves minced garlic
    1 16 ounce jar salsa
    1⁄2 teaspoon cumin
    1⁄2 teaspoon chili powder
    For serving:
    Corn tortillas
    Diced avocado
    Sliced lime
    1. Add chicken breasts, garlic, salsa, cumin and chili powder to slow cooker and toss
    until chicken is coated
    2. Cover and cook on high for 4 hours
    3. Remove the lid and shred the chicken with two forks
    4. Serve on tortillas with cilantro, avocado and lime