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Whisk together all of the marinade ingredients: 1 cup water, ⅓ cup ketchup, ¼ cup vinegar, 2 Tbsp lemon juice, 2 Tbsp Worcestershire sauce, 4 Tbsp melted butter, ⅓ cup brown sugar, 2 tsp dry mustard, 2 tsp salt, 2 tsp chili powder.
Add chicken to the slow cooker and pour marinade over the top. Turn a couple times to coat in sauce. Set slow cooker on high for 4 hours or low for 6 hours then keep warm until ready to serve.
The chicken will be incredibly tender and easy to shred. Pull chicken with two forks and let it sit in slow cooker juices until ready to serve.
To assemble tacos: dice, grate and chop all of your fixings (see ingredients list above).
Warm up your tortillas by placing a 5 or 6 a time between two lightly damp paper towels and microwaving for 30 seconds.
Add the chicken first, then load 'em up with the rest of the toppings. We love a drizzle of Tabasco hot sauce on top.