Combine

Place the chicken thighs in a slow cooker. Mix together the chicken stock, taco seasoning, lime juice, chopped garlic, salt and pepper. Pour broth over chicken thighs.

Shred

Cover the slow cooker and cook on low 6-8 hours. Chicken is done when the meat falls apart easily. Remove thighs from slow cooker. Shred the meat and discard the bones. Place the meat back into the slow cooker with the juices to keep warm.

TIP

If you don't have a slow cooker, use a Dutch oven and bake at 300°F for 2 to 3 hours until the chicken shreds easily.

Serve

Serve shredded chicken in warm taco shells. Top with choice of shredded lettuce, cheddar cheese, chopped tomatoes, chopped onions, sour cream or taco sauce.

TIP

Make healthy substitutions by topping with Greek-style yogurt instead sour cream or replacing hard taco shell with a lettuce leaf wrap.