# What You'll Need:
→ 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 can (14 oz) diced tomatoes with juices
12 - 1 tablespoon tomato paste
13 - 1 tablespoon lime juice
→ To Serve
14 - 12 small corn or flour tortillas
# Method Steps:
01 - Place chicken thighs or drumsticks in the base of the slow cooker.
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 bowl, then sprinkle uniformly over the chicken and vegetables.
04 - Pour diced tomatoes with juices, tomato paste, and chicken broth over all ingredients in the cooker.
05 - Cover and cook on low for 6 hours or on high for 3 hours, until chicken is tender and shreds easily with a fork.
06 - Remove chicken from the cooker, discard bones, and shred the meat using two forks.
07 - Return shredded chicken to the cooker, stir to incorporate with the cooking juices, then mix in lime juice.
08 - Heat tortillas briefly in a dry skillet or microwave until pliable.
09 - Fill warm tortillas with shredded chicken and add preferred toppings before serving immediately.
