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2 1/2 lbs boneless, skinless chicken breasts
1 1/2 cups salsa
2 T chili powder
1/2 t cumin
1/2-1 t cayenne pepper
salt and fresh ground pepper
about 12 full sprigs fresh cilantro
2 cups pepperjack or monterey jack cheese, shredded
3 green onions, chopped
Place rinsed chicken in crock pot and add juice from both limes, chili powder and salsa.
Tie or band cilantro together and drop on top of chicken along with lime halves(don't worry, these will all be fished out, later
Cook on low about 8 hours or so.
When tender enough to shred, remove lime halves and cilantro, and shred in pot using two forks. Stir well and add remaining seasoning.
Set your slow cooker to lowest setting(I use warm) and continue to simmer about 30 minutes. (I use this time to prepare rice)
To serve, warm tortilla in dry skillet until just beginning to toast but are still flexible.