• Season chicken with taco seasoning, salt and pepper. Heat oil in large skillet set over medium heat; cook chicken for 3 to 4 minutes per side or until browned.
• Transfer chicken to slow cooker; top with salsa. Cover and cook on High for 3 hours or Low for 6 hours until chicken is very tender. Shred chicken with 2 forks and return to slow cooker; toss with sauce.
• Assemble shredded chicken in warm tortillas with sour cream, avocado and radishes.

Tip: Switch up taco toppings with shredded Monterey Jack cheese, shredded cabbage, fresh or pickled jalapeño peppers, corn, red onion, green onions, a squeeze of fresh lime juice and/or fresh cilantro.