Slow Cooker Chicken Tacos

Season the chicken thighs with salt and pepper on both sides. Place a large skillet with olive oil over high heat and let the oil heat for a moment. Using a pair of tongs, add the chicken to the skillet and sear the chicken on both sides for 3 minutes each so that each side is golden brown.

Stovetop: Add the Enchilada Sauce to the skillet and cover the skillet with a tight fitting lid. Reduce the heat to medium and let the chicken cook for 25-30 minutes. After 20 minutes, using a pair of tongs, flip the chicken over to the over side and continue to cook for another 10 minutes. Turn the heat off and using 2 forks, shred the chicken and then use as needed.

Slow Cooker or Instant Pot: Season the chicken thighs with salt and pepper on both sides. Turn a slow cooker or instant pot onto the saute setting. Add the olive oil and let the oil heat for a moment. Using a pair of tongs, add the chicken to the slow cooker or instant pot and sear the chicken on both sides for 3 minutes each so that each side is golden brown.Add the sauce/salsa on top, close the lid and make sure it's sealed. If using an instant pot, set it to poultry and then let it slowly release the pressure once done. Or slow cooker set it to low for 3-4 hours or high for 2-3 hours. Let the chicken cook and remove once done. Shred with 2 forks and serve as needed.

To make the tacos: carefully char the tortillas over an open flame for 20-30 seconds to warm and blister. Arrange the tortillas on a clean surface. Place a small spoonful of the shredded chicken on top of each tortilla. Top each taco with toppings as desired. Add any additional toppings as needed. Serve immediately