Slow Cooker Chicken Tacos
For the Chicken Tacos
boneless skinless chicken thighs
diced white onion
dried Mexican oregano
regular works fine too
juice from 1/2 small lime
juice from 1/2 small orange
corn tortillas for serving
For the Avocado Pico De Gallo
seeds removed, cored and diced
diced sweet yellow onion
juice from 1 lime
salt and pepper to taste
For the Tacos:
In a 4-quart or larger slow cooker, add the chicken, onion, jalapeño, garlic, oregano, cumin, chili powder, salt, pepper, bay leaf, chicken broth, lime and orange juice.
Stir together to coat the chicken.
Cover, and cook on LOW for 8-9 hours without opening the lid during the cooking time.
Remove and discard the bay leaf. Shred the chicken with 2 forks right in the slow cooker.
For the Avocado Pico de Gallo:
In a medium-sized bowl, stir together the tomatoes, onions, jalapeño, cilantro and the lime juice.
Gently stir in the diced avocado.
Add salt and pepper to taste.
How to warm the corn tortillas:
Dampen two paper towels with water and wrap up the tortillas. Place the wrapped tortillas in the microwave for 45 seconds.
Slow Cooker Chicken Tacos https://realhousemoms.com/slow-cooker-chicken-tacos/