4 chicken thighs (bone in/skin removed)
1 jar of your favorite salsa (I recommend mild)
1 envelope of taco seasoning
2 tsp cumin
1 tsp garlic powder
2 tsp dried cilantro
2 tbs fresh cilantro leaves, chopped
1 c frozen sweet corn
Please all of the ingredients in a crockpot and stir well.
Cover and cook on low for 6-8 hours (watch to make sure you maintain SOME liquid).
Remove chicken and separate meat from the bone. Discard the bone.
Place meat in a big dish and, with 2 forks, shred the chicken (I leave the chunky pieces of salsa in with the chicken).
Serve with soft flour tortillas or over a salad with typical taco condiments (I recommend a side of rice and beans).