📖 Instructions

1. First things first, let's get that chicken cooking! Pat 2 pounds of boneless, skinless chicken breasts dry with paper towels. Season generously with salt, pepper, chili powder, cumin, and a pinch of garlic powder. I like to be really liberal with the spices, but you do you!
2. Next, heat a tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for about 2-3 minutes per side, just until they're lightly browned. This step adds so much flavor; don't skip it!
3. Transfer the seared chicken breasts to your slow cooker. Add 1 cup of chicken broth and 1/2 cup of chopped onion. I usually use yellow onion, but white works great too. Give everything a quick stir.
4. Cover and cook on low for 6-8 hours, or until the chicken is cooked through and easily shreds. You can always use a fork to check for doneness; it should shred easily without resistance.
5. While the chicken simmers away, let's whip up that amazing mango salsa! Dice 1 ripe mango, 1/2 red onion (finely diced—smaller than the onion in the slow cooker), and 1 jalapeño pepper (seeds removed if you want less heat—I like it spicy!). Chop 1/2 cup of fresh cilantro, and juice half a lime.
6. In a medium bowl, combine the diced mango, red onion, jalapeño, cilantro, and lime juice. Add a pinch of salt and pepper to taste. Gently toss to combine.
7. Once the chicken is cooked, remove it from the slow cooker and let it cool slightly. Use two forks to shred the chicken into bite-sized pieces. I kind of feel like a food sculptor when I do this part!
8. Now for the fun part – assembling your tacos! Warm your tortillas—I prefer corn, but flour works too. Fill each tortilla with the shredded chicken, top generously with the mango salsa, and maybe even add some extra cilantro and a squeeze of lime for good measure. This is where you can really get creative. It's taco time!
9. Serve immediately and enjoy! If there are any leftovers (ha, as if!), store them according to the FAQ section above.