Slow-cooked tender chicken seasoned with chili, cumin, and lime, perfect for a flavorful meal.
# Components:
→ Chicken
01 - 2 lbs bone-in, skinless chicken thighs or drumsticks
02 - 1 cup low-sodium chicken broth
→ Vegetables & Aromatics
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Spices
05 - 1 ½ teaspoons chili powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon dried oregano
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
→ Sauce
11 - 1 (14 oz) can diced tomatoes with juices
12 - 1 tablespoon tomato paste
13 - 1 tablespoon lime juice
→ To Serve
14 - 12 small corn or flour tortillas
15 - Optional toppings: shredded lettuce, diced tomato, chopped cilantro, sliced jalapeños, shredded cheese, sour cream, lime wedges
# Directions:
01 - Place the chicken thighs or drumsticks at the bottom of the crock-pot.
02 - Scatter the finely chopped onion and minced garlic evenly over the chicken.
03 - In a small bowl, combine chili powder, cumin, smoked paprika, oregano, salt, and black pepper, then evenly sprinkle this mixture over the chicken and vegetables.
04 - Pour the diced tomatoes with their juices, tomato paste, and chicken broth over the spiced chicken and aromatics.
05 - Cover and cook on low heat for 6 hours or on high for 3 hours until the chicken is tender and can be shredded easily with a fork.
06 - Remove the chicken from the crock-pot, discard bones, and shred the meat using two forks.
07 - Return the shredded chicken to the crock-pot, stir well to incorporate with the sauce, then add lime juice and mix thoroughly.
08 - Heat tortillas in a dry skillet or microwave until warm and pliable.
09 - Fill warm tortillas with the shredded chicken and add desired toppings; serve immediately.
