• 1 1/2 pounds boneless, skinless chicken thighs (or mix of thighs and breasts)
• 1 teaspoon salt, divided
• 1/2 teaspoon crushed black pepper, divided
• 1 small onion;
• diced 4 cloves garlic, crushed
• 1 jalapeno, halved*
• 3/4 cup orange juice
• 2 limes, juiced
• 1 tablespoon soy sauce
• 2 teaspoons ground cumin
• 1 small bunch cilantro, stems cut off and leaves coarsely chopped
• 12 corn tortillas serving

suggestions: diced red onion, chopped cilantro leaves, fresh lime juice

• Trim any large pieces of fat from chicken thighs
• Season chicken with half the salt and pepper, add to slow cooker
• Add onion, garlic, jalapeno, orange juice, lime juice, soy sauce, cumin, and the remaining salt and pepper to slow cooker
• Stir gently with a wooden or silicon spoon to combine
• Cover and cook on high setting for 2 to 3 hours or low-heat setting for 4 to 5 hours, until chicken is done.
• Carefully remove lid to allow steam to escape
• Use slotted spoon to transfer chicken to a large bowl or cutting board. Shred into bite-size chunks. The chicken should easily shred when it is cooked through
• Ladle out some of the juices from the slow cooker, leaving enough to mix with shredded chicken
• Spoon shredded chicken back into lined slow cooker
• Season to taste with additional salt, pepper, and cumin, if necessary
• Warm tortillas in oven or on stove top