Prep Time: 15 mins
Total Time: 4 hours
Makes: 4 servings
2 tsp chili powder
1 tsp oregano, dried
2 tsp cumin, ground
1/2 tsp coriander, dried
1/2 tsp paprika, smoked
2 1/2 Tbs olive oil
3/4 cup red onion, chopped
4 cloves garlic, chopped
1 Tbs jalapeño pepper, chopped (canned chilis)
1 lime, juiced
1 orange, seedless, sliced
2 lb chicken thighs, skinless and boneless
1 1/2 Tbs soy sauce
1 Tbs maple syrup
1/4 cup cilantro, chopped
1 lime, cut into wedges
Whisk together chili powder, oregano, cumin, coriander, and paprika. Set aside.
Chop onion, garlic, and jalapeño pepper.
Rub all sides of chicken thighs with spice mixture. Place in a slow cooker and drizzle with olive oil. * See notes about Instant Pot version
Top chicken with 1/2 cup of onions [reserve 1/4 cup for serving], garlic, jalapeño, and orange slices. Drizzle with soy sauce and maple syrup.
Cover and cook on high setting for 4 hours, or on low setting 8 hours.
When cooked, the chicken should easily shred. Use two forks to pull apart chicken in the slow cooker. Let the meat sit in juices until ready to serve.
Serve in warm tortillas topped with onions, cilantro, and lime wedges.
Note: *INSTANT POT VERSION: Add liquids to the bottom of the pot before adding chicken. Instead of using orange slices, juice the orange and whisk with other liquids. This will prevent burning.
Recipe Source: Living Plate RX Meal Plans