Slow Cooker Salsa Chicken Tacos

Slow Cooker Salsa Chicken Tacos 2 pounds boneless , skinless chicken breasts salt and fresh ground pepper to taste 1 jar (16 ounces) chunky tomato salsa 1 lime , juiced 1 tablespoon chili powder 1 teaspoon cumin 3 garlic cloves , minced 1/4 cup chopped fresh cilantro or parsley 10 to 12 Whole Wheat Flour Tortillas OPTIONAL GARNISHES sliced avocado chopped red onions nonfat plain yogurt chopped fresh parsley or cilantro Season chicken breasts with salt and pepper; arrange on the bottom of your slow cooker and set aside. In a mixing bowl, combine salsa, lime juice, chili powder, cumin, garlic, and cilantro or parsley; mix until thoroughly combined. Pour salsa mixture over chicken and turn chicken to coat. Cover with a lid and cook on HIGH for 2.5 to 3 hours, or on LOW for 4 to 4.5 hours. Transfer chicken to a cutting board and shred with two forks. Stir the chicken back into the slow cooker; evenly divide chicken over warm tortillas and garnish with avocado, red onions, yogurt, and parsley or cilantro. Serve.