Ingredients
4 lbs skinless, boneless chicken thighs
1 medium onion, chopped
4 cloves garlic, minced
Zest and juice of 2 oranges
2 tbsp ground cumin
1 tbsp Mexican oregano
1 tbsp chili powder (adjust to taste)
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1/4 cup lime juice
1 orange, sliced (for garnish, optional)
Instructions
1. In a slow cooker, layer chopped onion and garlic.
2. Add chicken thighs, orange zest, and juice. Mix in cumin, oregano, chili powder, paprika, salt, and pepper.
3. Cover and cook on low for 8 hours or high for 4-5 hours.
4. Shred chicken in slow cooker with two forks.
5. Spread shredded chicken on a parchment-lined baking sheet.
6. Broil 4-6 inches from heat for 3-5 minutes until crispy. Flip and repeat.
7. Serve with orange slices, lime wedges, and warm tortillas.
Notes
Substitute chicken thighs with halal beef chuck for a meaty twist.
Adjust broil time for desired crispness.
Store leftovers in an airtight container for up to 3 days.
Freeze shredded chicken for up to 3 months.
- Prep Time: 20
- Cook Time: 480
- Category: Mediterranean Mornings
- Method: Slow Cooking, Broiling
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 300
- Sugar: 5g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg