# Components:
→ Chicken
01 - 2 lbs bone-in, skinless chicken thighs or drumsticks
02 - 1 cup low-sodium chicken broth
→ Vegetables & 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 (14 oz) can 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
# Directions:
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, then sprinkle evenly over the chicken and aromatics.
04 - Pour diced tomatoes with their juices, tomato paste, and chicken broth over the ingredients in the crock-pot.
05 - Cover and cook on low setting for 6 hours, or on high for 3 hours, until chicken is tender and shreds easily.
06 - Remove chicken from the crock-pot, discard bones, and shred the meat with two forks.
07 - Return shredded chicken to the crock-pot, stir to incorporate with the sauce, then mix in lime juice.
08 - Warm tortillas in a dry skillet or microwave until pliable.
09 - Fill warmed tortillas with shredded chicken and garnish with desired toppings. Serve immediately.
