# What You Need:
→ Chicken
01 - 2 pounds bone-in, skinless chicken thighs or drumsticks
02 - 1 cup low-sodium chicken broth
→ Vegetables and 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 ounces) diced tomatoes with juices
12 - 1 tablespoon tomato paste
13 - 1 tablespoon 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
# How-To:
01 - Place chicken thighs or drumsticks in the bottom of the crock-pot.
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 small bowl; sprinkle the mixture evenly over chicken and vegetables.
04 - Pour diced tomatoes with juices, tomato paste, and chicken broth over the seasoned chicken and aromatics.
05 - Cover and cook on low heat for 6 hours or on high for 3 hours, until chicken is tender and easily shredded with a fork.
06 - Remove chicken from crock-pot, discard bones, and shred meat using two forks.
07 - Return shredded chicken to the pot, stir gently to combine with sauce, and mix in lime juice.
08 - Heat tortillas in a dry skillet or microwave until warm and pliable.
09 - Fill warm tortillas with shredded chicken and garnish with preferred toppings; serve immediately.
