Tender, seasoned braised chicken served on a warm tortilla and garnished with avocado, sour cream and cilantro
Season chicken with 1 tablespoon each: garlic powder, chile powder, ground cumin. Sprinkle ½ tablespoon salt over the chicken
Pour chicken broth into slow cooker; add lime juice; place chicken in broth
Top chicken with sliced onion and jalapeno
Cook on low for 4 hours
After 4 hours, remove chicken and shred; season with remaining spices and add Adobo sauce; (optional: see recipe notes); combine well
Using a measuring spoon, remove about 1/2 cup of the liquid from the slow cooker; discard
Add shredded chicken back to slow cooker and allow to simmer on low for at least 30 minutes
Remove shredded chicken and place on warm flour tortilla; garnish with cilantro, sour cream and/or avocado
Dark or white chicken meat works great in this recipe. Use boneless, skinless chicken thighs or chicken breasts, or use a combination of the two. Dark meat seems to have a little more flavor, but the seasonings in this recipe will work well for either type of meat.
The beauty of this dish is that the slow cooker does the work for you! Just prep a few items:
Adobo sauce is a brownish-red sauce, usually found in canned Chipotle peppers. It has a little heat to it, so if you do not like spicy, you can choose not to include the sauce.