Ingredients
- 1 Reynolds® Slow Cooker Liner
- 1 ½ pounds boneless, skinless chicken thighs (or mix of thighs and breasts)
- 1 teaspoon salt, divided
- ½ teaspoon crushed black pepper, divided
- 1 small onion, diced
- 4 cloves garlic, crushed
- 1 jalapeno, cut in half and seeded
- ¾ cup orange juice
- 2 medium limes, juiced
- 1 tablespoon soy sauce
- 2 teaspoons ground cumin
- 1 small bunch cilantro, stems cut off and leaves coarsely chopped
- 12 (6 inch) corn tortillas, warmed
Directions
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Line a 4-quart to 6-quart slow cooker with a Reynolds Slow Cooker Liner.
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Trim any large pieces of fat from chicken thighs. Season chicken with 1/2 of the salt and pepper; add to slow cooker.
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Add onion, garlic, jalapeño, orange juice, lime juice, soy sauce, cumin, and remaining salt and pepper to the slow cooker. Stir gently with a wooden or silicone spoon to combine.
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Cover and cook on Low for 4 to 5 hours or High for 2 to 3 hours, until chicken is done.
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Carefully remove the lid to allow steam to escape. Use a slotted spoon to transfer chicken to a large bowl or cutting board. Shred into bite-sized chunks. Chicken should easily shred when it is cooked through.
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Ladle out some juice from the slow cooker, leaving enough to mix with shredded chicken.
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Spoon shredded chicken back into the lined slow cooker. Season to taste with additional salt, pepper, and cumin, if necessary.
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Serve in warmed tortillas with desired toppings.
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Tips
For a low-carb variation, use lettuce leaves instead of corn tortillas.
