Ingredients
Units
Scale
- 1 and 1/2 lbs. boneless skinless chicken breasts or thighs or a mixture of both
- 1/2 onion, diced
- 1 cup chicken broth
- 2 limes, juiced
- 1/4 cup orange juice
- 1 and 1/2 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. oregano
- 2 bay leaves
- 1 tsp. salt
- 1 tsp. pepper
Instructions
- Combine all ingredients in a slow cooker. Cook on high for 4 hours or low for 6-7 hours.
- With 30 minutes left, remove the chicken and shred with forks. Remove the bay leaves. Place chicken back in the slow cooker for the remaining 30 minutes.
- Move an oven rack to 6 inches below the broiler. Set broiler to high. Using a slotted spoon, remove the chicken and place it on a cookie sheet.
- Place chicken under broiler for 5 minutes. Remove from under broiler, spoon ¼ cup of broth from slow cooker onto chicken and toss. Place back under broiler for 2 minutes. Spoon 2 tablespoons of broth onto the chicken and toss. Place back under broiler for 2 minutes. Spoon 2 tablespoons of broth onto the chicken and toss. Repeat until chicken has a nice crunch in many places. If it burns in small spots, break off the burnt bits and discard.