2 boneless chicken thighs
2 tsp kosher salt
1 tsp black pepper
1 tsp cumin
1 tsp smoked paprika
2 corn tortillas
Take chicken thighs and remove skin. Place in crock-pot and add spices. Add water to bottom of crock-pot to add moisture, just enough to cover the bottom. Cover and cook on high for about 2 hours.
When chicken is ready, take the corn tortillas and spray both sides with cooking spray and cook in a 400 degree oven on your taco maker or simply hanging on your rack face down for 8-10 minutes or until it is brown and crispy.
Shred chicken and place in shells, add toppings if desired. You can put cheddar cheese, cilantro, onions, etc. Whatever floats your taco boat. Enjoy!