Crispy Sheet Pan Tacos with Slow Cooker Chicken

1. In an Instant Pot or slow cooker, add your chicken and enchilada sauce and slow cook for 5 hours. About 4 hours in, open the slow cooker and shred your chicken with a fork.
2. Thinly slice the poblano pepper and red onion. In a pan, add a drizzle of olive oil and cook on medium heat for 5 minutes, or until poblano peppers and onions are soft.
3. If you’re using corn tortillas, wrap them in a wet paper towel and microwave for 30 seconds. On a sheet pan, place for tortillas. On one side of the tortillas, add shredded cheese, shredded chicken, cooked veggies, and more shredded cheese. Fold the tortillas and add a drizzle of olive oil to both sides.
4. Broil on high for 5-7 minutes (or until the tortillas and crispy and cheese is melty), flipping halfway through.
5. Serve with your favorite salsa, hot sauce, or my fav, Trader Joe’s Guacasalsa.