Soft Chicken Tacos

The chicken filling cooks in the slow-cooker, so it’s convenient to throw it together before I leave for work. At the end of the day, I just have to roll it up in a tortilla with the remaining ingredients and dinner’s ready in minutes. The chicken also makes a great topping for salad.

• Ready In: 5 hrs 30 mins
• Serves: 5

Ingredients

• 1 (3 1/2lb)  broiler chickens or 1 (3 1/2lb)  broiler-fryer chickens, cut up and skin removed
• 1 (8 ounce) can tomato sauce
• 1 (4 ounce) can  chopped green chilies
• 1⁄3 cup  chopped onion
• 2  tablespoons chili powder
• 2  tablespoons Worcestershire sauce
• 1⁄4 teaspoon garlic powder
• 10 (8 inch)  flour tortillas, warmed
• 1 1⁄4 cups  shredded cheddar cheese
• 1 1⁄4 cups salsa
• 1 1⁄4 cups  shredded lettuce
• 1  large tomatoes, chopped
• 3⁄4 cup sour cream (optional)

Directions

1. Place the chicken in a 3-qt. slow cooker. In a small bowl, combine the tomato sauce, chilies, onion, chili powder, Worcestershire sauce and garlic powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender and juices run clear.
2. Remove the chicken. Shred meat with two forks and return to the slow cooker; heat through. Spoon 1/2 cup chicken mixture down the center of each tortilla. Top with cheese, salsa, lettuce, tomato and sour cream if desired; roll up.