Chicken, Lime, Cilantro Street Tacos

•6 8-oz. skinless, boneless chicken breast halves
•2 Tbsp. chili powder
•1 Tbsp. garlic salt
•1 tsp. smoked paprika
•1 16-oz. jar salsa
•1 14.5-oz. can reduced-sodium chicken broth
•1/2 cup finely chopped onion
•1/2 cup chopped fresh cilantro
•2 Tbsp. lime juice
•8 Bibb lettuce leaves (I actually left lettuce out because I forgot to buy some)
•16 4-inch corn tortillas, warmed (I used flour because we don't like corn)
•Chopped fresh cilantro
•Sliced radishes, optional (didn't use)
•2 limes, halved

Place chicken in a 5- to 6-qt. slow cooker. Sprinkle with chili powder, garlic salt, and paprika; toss to coat. Add salsa, broth, onion, the ½ cup cilantro, and lime juice. Cover and cook on high 3 to 3 1/2 hours or until chicken is done (165°F).
Remove chicken from slow cooker. Shred chicken using two forks. In a bowl toss chicken with enough of the cooking liquid to moisten.
To assemble, double stack the tortillas and place one lettuce leaf on top of each tortilla stack. Top each with 1/2 cup shredded chicken.* Sprinkle with additional chopped fresh cilantro and, if desired, radishes. Serve with limes. Pass some of the cooking liquid for drizzling.

From the Magnolia Journal