# Components:
→ Chicken
01 - 2 pounds 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 1/2 teaspoons chili powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Sauce
11 - 1 can (14 ounces) 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
# Method:
01 - Place chicken thighs or drumsticks in the slow cooker base.
02 - Scatter chopped onion and minced garlic evenly over the chicken.
03 - Combine chili powder, cumin, smoked paprika, oregano, salt, and black pepper in a small bowl and sprinkle over chicken and vegetables.
04 - Pour diced tomatoes with juices, tomato paste, and chicken broth over all ingredients.
05 - Cover and cook on low for 6 hours until chicken is tender and shreds easily with a fork.
06 - Remove chicken from slow cooker, discard bones, and shred meat using two forks.
07 - Return shredded chicken to the pot, stir in lime juice, and mix thoroughly with the sauce.
08 - Heat tortillas in a dry skillet or microwave until warm.
09 - Fill tortillas with shredded chicken and top with desired optional garnishes. Serve immediately.
