# What You Need:
→ Chicken
01 - 2 pounds 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 1/2 teaspoons chili powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Sauce
11 - 1 (14-ounce) 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
# Steps:
01 - Place chicken thighs or drumsticks in the slow cooker base.
02 - Scatter the chopped onion and minced garlic evenly over the chicken.
03 - Combine chili powder, cumin, smoked paprika, oregano, salt, and black pepper in a bowl. Sprinkle the mixture uniformly over the chicken and vegetables.
04 - Pour diced tomatoes with their juices, tomato paste, and chicken broth over all ingredients in the pot.
05 - Cover the slow cooker and cook on low heat for 6 hours or on high for 3 hours until chicken is tender and shreds easily.
06 - Remove chicken from the cooker, discard bones, and shred the meat using two forks.
07 - Return shredded chicken to the pot, stir to blend with the sauce, then mix in lime juice.
08 - Heat tortillas in a dry skillet or microwave until warm and pliable.
09 - Fill tortillas with shredded chicken, add desired toppings, and serve immediately.
