Crock Pot Shredded Chicken Tacos

2 Lb. boneless, skinless chicken thighs
1-1/2 cup any salsa
4 oz. canned diced green chilies, undrained
1 tsp. ground cumin
2 fresh garlic cloves, minced
1/2 cup red onion, chopped
Hard taco shells (or you can use soft shell tacos, burritos, tostadas...), warmed

Toppings:
Shredded lettuce
Tomato, diced
Sour cream
Salsa
Shredded Cheddar cheese

In a medium-size bowl, combine salsa, chilies, cumin, garlic, and onion; mix well.

Place chicken thighs in crock pot. Pour salsa mixture over top.

Cook, covered, on LOW for 7-8 hours. Once done, remove chicken and shred on a plate, using two forks. Return shredded chicken to crock pot juices; mix well. Use tongs, letting most of the juice drip off, and fill taco shells with the meat. Then serve with all the toppings!

Tip: Don't let the chicken set in the shells too long, as the juices from the meat will make the shell soggy.