Ingredients:

  • 2 lbs of boneless, skinless chicken thighs
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup low-sodium chicken broth
  • Juice of 1 lime
  • Corn or flour tortillas
  • Chopped cilantro
  • Diced onions
  • Fresh lime wedges
  • Avocado or guacamole (optional)

Instructions:

  1. In a bowl, combine cumin, paprika, oregano, cayenne (if using), salt, and pepper. Rub the seasoning mix evenly over the chicken thighs.
  2. Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic; sauté until fragrant and softened (about 3-4 minutes).
  3. Place seasoned chicken thighs in the slow cooker or Dutch oven. Pour sautéed onions and garlic over the chicken. Add chicken broth and lime juice.
  4. For slow cooker: Cover and cook on low for 6-8 hours or high for 3-4 hours. For Dutch oven: Cover and cook in a preheated oven at 300°F for 2 hours.
  5. Once fully cooked, remove chicken and shred with two forks.
  6. (Optional) Spread shredded chicken in a baking dish; broil for 5-7 minutes until crispy on top.