1-2 poblano peppers, seeds removed and chopped (I use one for a milder taco, two for slightly zestier)

½ cup chopped onion (about ½ an onion)

1½ lbs boneless, skinless chicken thighs, trimmed

½ tbsp cumin

½ tbsp kosher salt

1 tsp Ancho chile powder

1 tsp garlic powder

1 tsp smoked paprika

½ tsp ground black pepper

¼ tsp tumeric

corn tortillas, heated according to package instructions

toppings such as chopped tomatoes, shredded lettuce, roasted corn, guacamole, salsa

Sargento 4 Cheese Mexican Cheese

In the bowl of a slow cooker, layer the poblano pepper and onions. Place the chicken thighs on top.
In a small mixing bowl, stir together the cumin, salt, Ancho chile powder, garlic powder, smoked paprika, black pepper and tumeric. Sprinkle evenly over the chicken.
Cover the slow cooker, and cook on low for 4 hours. Remove the chicken to a rimmed plate, and use two forks to thoroughly shred into bite-size pieces. Mix back into the slow cooker with the peppers, onions and juices. Stir well. Cover, and cook for an additional 20 minutes on low.
Transfer the chicken mixture to a serving bowl. Serve with warmed corn tortillas, desired toppings and Sargento cheese, allowing everyone to make their own unique taco combinations.
Enjoy!