I saw the recipe in Everyday Food and thought it might be worth a try. I mixed about 2 pounds of boneless chicken thighs, a heavy half cup of salsa, sliced garlic, chile powder (I used less than the recipe about 3/4 TB), S&P, and chopped canned chipotle chiles. That mixture simmered in the crock pot for 8 hours on low until the spicy meat could be shredded and layered onto warm tortillas. I topped the tacos with chopped onion, cilantro, avocado and fresh crumbly cotija cheese.
Super easy and delicious -- I'll be trying this trick again. Superbowl taco bar, anyone?