# 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 1/2 tsp chili powder
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ Sauce
11 - 1 (14 oz) can diced tomatoes with juices
12 - 1 tbsp tomato paste
13 - 1 tbsp 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
# Step-by-Step:
01 - Place chicken thighs or drumsticks at the bottom of the slow cooker.
02 - Scatter the finely chopped onion and minced garlic evenly over the chicken.
03 - Combine chili powder, cumin, smoked paprika, oregano, salt, and black pepper in a bowl; sprinkle the mixture evenly over the chicken and aromatics.
04 - Pour the diced tomatoes with their juices, tomato paste, and chicken broth evenly over the seasoned chicken.
05 - Cover and cook on low for 6 hours or on high for 3 hours until the chicken is tender and easily shredded.
06 - Remove the chicken from the slow cooker, discard bones, and shred the meat using two forks.
07 - Return the shredded chicken to the slow cooker, stir to blend with the sauce, then mix in the lime juice.
08 - Heat tortillas in a dry skillet or microwave until warm and pliable.
09 - Fill each tortilla with shredded chicken and add desired toppings; serve immediately.
