- 4 boneless skinless chicken breasts
- 1 cup mango or pineapple juice no sugar added
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- pinch of black pepper
- 16 hard taco shells
Place chicken in a 2.5-4 quart slow cooker.
In a medium bowl or large measuring cup, whisk together juice, garlic powder, chili powder, cumin, salt, onion powder, paprika, and pepper. Pour over chicken in slow cooker.
Cover and cook on low for 5-6 hours or high for 2-3 hours. Shred with two forks in the juices.
Serve in taco shells or small tortillas with diced tomatoes, shredded cheese, lettuce, salsa (I love using mango salsa!), lime wedges or avocado slices as desired.