# What You Need:
→ 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 tsp chili powder
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - ½ tsp dried oregano
09 - ½ tsp salt
10 - ¼ tsp black pepper
→ Sauce
11 - 1 can (14 oz) diced tomatoes with juices
12 - 1 tbsp tomato paste
13 - 1 tbsp 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 Make:
01 - Place chicken thighs or drumsticks in the bottom of the slow cooker.
02 - Scatter finely chopped onion and minced garlic over the chicken.
03 - In a small bowl, mix chili powder, cumin, smoked paprika, oregano, salt, and black pepper; sprinkle evenly over chicken and vegetables.
04 - Pour diced tomatoes with juices, tomato paste, and chicken broth over the contents.
05 - Cover and cook on low for 6 hours or on high for 3 hours, until chicken is tender and shreds easily.
06 - Remove chicken from cooker, discard bones, and shred meat using two forks.
07 - Return shredded chicken to the cooker, stir to combine with sauce, then stir in lime juice.
08 - Heat tortillas in a dry skillet or microwave until warm.
09 - Fill tortillas with shredded chicken and add desired toppings; serve immediately.
