Add the salsa and chiles to the slow cooker pot. Stir to blend.
Place the chicken breasts on top of the salsa and top with the spices.
Cover and cook on LOW for 6–8 hours, or HIGH 4 hours, or until the
chicken comes apart easily. Shred the chicken with 2 forks and stir into the
Serve in taco shells, topped with lettuce, cheddar cheese, sour cream, etc.
Tip: Try this chicken mixture over nachos with the usual toppings,
or as filling for enchiladas, quesadillas or tostadas.