Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, smashed
  • 0.5 cup low-sodium chicken broth
  • 2 tbsp fresh lime juice
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
  • 12 small corn tortillas
  • 1 bunch fresh cilantro, chopped
  • 1 large white onion, finely diced
  • 1 large avocado, sliced

Instructions:

  1. In a small mixing bowl, whisk together the olive oil, chili powder, cumin, smoked paprika, oregano, salt, and black pepper to create a thick spice paste.
  2. Thoroughly rub the spice paste over all sides of the chicken thighs to ensure even distribution of fat-soluble flavor compounds.
  3. Place the diced yellow onion and smashed garlic at the bottom of a 6-quart slow cooker.
  4. Lay the seasoned chicken thighs over the aromatics. Pour the chicken broth and lime juice around the sides of the chicken, taking care not to wash off the spice paste.
  5. Cover and cook on Low for 6 hours (or High for 3 hours) until the collagen has fully hydrolyzed and the meat is tender.
  6. Remove the lid and shred the chicken directly in the pot using two forks. Set the slow cooker to High and let the shredded meat sit in the juices for an additional 30 minutes to reabsorb the concentrated braising liquid.
  7. Serve the pulled chicken on lightly charred corn tortillas topped with fresh cilantro, diced white onion, and avocado slices.