Tacos de pollo desmenuzado en olla de cocción lenta

Ingredientes

• 2 lb Boneless skinless chicken thighs ((or boneless chicken breasts))
• 1/2 tbsp Dried oregano
• 1/2 tsp Garlic powder
• 1/4 tsp Paprika
• 2 tsp Sea salt
• 1/2 tsp Black pepper
• 4 medium Roma tomatoes ((cut into 3/4 to 1 inch chunks))
• 1 large Sweet onion ((cut into half moons, 3/8 inch wide))
• 1/2 cup Chicken broth ((reduced sodium))
• 18 medium Corn tortillas
• 3 medium Avocados ((diced or sliced))
• 1/3 cup Radishes ((chopped finely or sliced very thin))
• 1/3 cup Cotija cheese ((crumbled))
• 1/2 cup Fresh cilantro
• Lime wedges ((optional))

Preparación

1. 1

   Pat the chicken dry with paper towels, then place the chicken thighs in the slow cooker.

2. 2

   Season the chicken with dried oregano, garlic powder, paprika, salt, and pepper. Mix with tongs.

3. 3

   Add the diced tomatoes and sliced onions over the chicken.

4. 4

   Add the chicken broth. Pour it at the edges of the vessel, trying not to pour it directly over the chicken, so you don't wash off the seasonings.

5. 5

   Slow cook for 4-6 hours on low or 2-3 hours on high, until your Crock Pot chicken thighs are fall-apart tender and juicy.

6. 6

   To assemble the shredded chicken tacos, pile the shredded chicken, tomatoes, and onions into warm tortillas. Top with avocados, radishes, cheese, and cilantro. Serve with lime wedges if you like.