Cook time: 4 hours

Total time: 4 hours 10 minutess
  • 4 Boneless Chicken Breast ( use 5 if they are smaller in size)
  • 32 ounces of  Mild Salsa
  • 2 Cloves Garlic, Minced
  • 2 chopped dehydrated Habanero (you can use fresh chopped also) or any pepper of your choice
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon of kosher salt
  • 1 cup of chopped Onion
  • 1 Tablespoon of Honey
  • 2 Tablespoons of Vegetable Oil
  • tortillas
  • chopped lettuce
  • cheddar cheese
  • lite sour cream
  • Salt/Pepper
Season the chicken breasts with cumin, smoked paprika, very lite salt, cover and put in refrigerator  overnight
Next day
  1. Heat oil in a pan then cook the chicken for 2 minutes per side
  2. Place chicken and all other  ingredients in slow cooker then cook on low for 6-8 hours or high for 3-4 hour or until chicken is falling-apart tender
  3. Add salt/pepper to preferred taste
  4. Turn the slow cooker to warm and shred chicken with fork.
  5. after shredding place chicken (drain a wee bit)  in flour tortilla, add some  shredded cheese (on top or inside or both), wrap tortilla,
  6. add  a dab of salsa juice left in slow cooker on top of tortilla,
  7. then add lettuce and dab of sour cream and serve.