Crock Pot Chicken Tacos

1 medium onion, chopped

3-4 lbs. chicken

14-oz. can tomatoes

1 sweet red pepper

1 ½-2 tsp. cumin

1 tsp. garlic salt

1 tsp. oregano

¼ tsp. cayenne red pepper

4-oz diced green chilies

1 can corn, drained

1 can tomato paste

Put all but tomato paste in crock pot.  Cook on high for 5 hours.  Take out chicken and shred. Remove up to one cup liquid, straining out veggies. Return chicken to crock pot and add tomato paste. Stir. Heat through, approximately 30 minutes. Serve in warm tortillas, flour or corn.  Garnish with sour cream, cheese, lettuce, taco sauce…

This makes a lot and it freezes well.