Chicken Tacos - the Tahiti Way

I have adopted this recipe after the dramatic departure of a past member. I have prepared these tacos in the past and liked the balance of flavors. On occasion, I have added partial jars of green salsa that were floating around in the fridge for an additional boost of flavor. The previous intro for this recipe read..."This was inspired by a recipe of Theresa Baker, her shredded chicken tacos, but I took a different spin on it that I was very pleased with, thanks for the inspiration Theresa! I made at least 10 tacos with this and had more meat and tortillas left."

• Ready In: 5 hrs 5 mins
• Yields: 10 tacos

Ingredients

• 6  boneless skinless chicken breasts
• 1 (16 ounce) jar  pepperoncini peppers
• 1⁄2 large onion
• 1  bunch cilantro
• 2  garlic cloves
•  black pepper
• 10  corn tortillas

• Toppings

•  onion, chopped
•  cilantro, chopped
•  sour cream (optional)
• 1  lime, juice of

Directions

1. Slice onion.
2. Chop cilantro.
3. Dice garlic.
4. Combine everything including the ENTIRE jar of peppers, juice and all, but the tortillas into a slow cooker.
5. Cook on low 5 hours.
6. Shred chicken with 2 forks.
7. Mix well with everything in the pot.
8. Keep warm.
9. Heat tortillas till soft.
10. Serve warm.