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Ingredients
- 1 ½ lb boneless skinless chicken thighs
- 2 oranges juiced, about 3/4 cup
- 2 limes juiced, about 1/4 cup
2 tbsp olive oil or butter
4 cloves garlic roughly chopped
1 tbsp chili powder
2 tsp ground cumin
1 tsp oregano
½ tsp salt
½ tsp black pepper
6 corn tortillas- pico de gallo for serving
- guacamole for serving
sour cream for serving
Instructions
- Mix the citrus juices and oil in the slow cooker. Add the thighs, garlic and seasonings. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken pulls apart easily.
- Lift out the chicken, shred it and reserve 3/4 cup of the cooking liquid. Stir 1/4 cup into the meat. Heat the broiler with a rack near the top.
- Spread the chicken on a rimmed pan and moisten it with another 1/4 cup of cooking liquid. Broil for about 5 minutes, until the edges begin to crisp.
- Toss with the last 1/4 cup of liquid and broil for about 5 minutes more, watching for browned edges. Fill the tortillas with sour cream, chicken, pico de gallo and guacamole.
Notes
Use a rimmed pan for the broiler step and spread the chicken in a thin layer.
Adapted from Tracy, Served From Scratch.
