Slow Cooker Chicken Tacos

INGREDIENTS

• 1½ pounds chicken breasts, boneless, skinless
• 1/3 cup chicken broth, low sodium
• 1 Tablespoon cumin
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 cup salsa
• 12 corn tortillas

DIRECTIONS

1. Wash your hands well with soap and warm water for at least 20 seconds.
2. Place chicken breasts in the bottom of a slow cooker.
3. Pour chicken broth over chicken breasts.
4. Season chicken with cumin, salt, and pepper.
5. Top with salsa.
6. Cook on low for 4 to 6 hours until chicken is done. Measure internal temperature of chicken with a meat thermometer. Chicken is done when internal temperature is 165°F. Shred chicken with 2 forks and combine with sauce in the slow cooker.
7. Heat tortillas in a large skillet over medium heat, about 1 minute each side.
8. Add 2 ounces shredded chicken to each tortilla and top with favorite toppings.
9. Refrigerate leftovers within 2 hours.