Crockpot Spiced Chicken Tacos

• servings: 12 servings
• active time: 20 minutes
• total time: 6 hours 20 minutes

Ingredients

2 tablespoon brown sugar

1 1/2 teaspoon cumin

1/2 teaspoon chili powder

1/4 teaspoon dried oregano

1/2 teaspoon ancho chili powder

1/4 teaspoon cayenne pepper

1/2 teaspoon smoked paprika

1/2 teaspoon chipotle chile powder

salt and pepper

1 pound boneless skinless chicken breast

1/2 pound boneless skinless chicken thighs

4 teaspoons olive oil

1 yellow onion (finely diced)

1 ounces can diced green chiles (4)

1 cup orange orange juice

1 oz can tomato paste (6)

3 tbsp fresh lime juice

1 1/2 tbsp cider vinegar

3 cloves garlic (chopped)

1 tsp hot-pepper sauce

12 corn tortillas (warmed)

Directions

Coat a slow cooker with cooking spray. Combine first 8 ingredients and 1/4 tsp each, salt and black pepper.

Rub half the spice mixture all over the chicken breast and thighs.

Heat 2 tsp of the oil in large, heavy skillet over medium-high heat. Add chicken in batches and brown 3 to 4 minutes per side. Transfer to the slow cooker. Heat remaining 2 tsp oil in same skillet. Add onions and 1/8 tsp salt. Cook, stirring occasionally, until browned and soft, 7 to 8 minutes. Place on top of chicken, add the diced green chiles and the remaining spice mixture.

Whisk together the orange juice, tomato paste, lime juice, cider vinegar, garlic, hot sauce and 1/2 tsp black pepper. Pour over chicken and vegetables. Cover and cook until chicken is tender, 6 to 8 hours on low or on high for 4 hours.

Transfer chicken to cutting board and shred. Add sauce until chicken is just moistened. Serve with tortillas, avocados, cheese, cilantro, and additional sauce, if desired.

Nutrition

• Serving Size: 4 g
• Calories: 182 kcal
• Total Fat: 4 g
• Cholesterol: 42 mg
• Sodium: 139 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 13 g