Season the chicken with the cumin and chili powder. Place the chicken into a 6-quart slow cooker. Pour the salsa over the chicken.Cover and cook on HIGH for 4 hours or until the chicken is fork-tender. Remove the chicken to a work surface. Using 2 forks, shred the chicken. Serve the chicken in the tortillas.
1.5 pounds skinless, boneless chicken breast halves2 teaspoons ground cumin1 teaspoon chili powder1 jar (16 ounces) Pace® Chunky Salsa12 flour tortilla (6-inch), warmed
Can't decide whether to have pasta or sala...
The combination of couscous, chickpeas, an...
This mash up of chicken fajitas and slider...
Tender chicken, enchilada sauce, cheese an...