cooker shredded chicken

This slow cooker shredded chicken is my favorite way to make a big batch with almost no work. It’s full of onion, garlic, cumin, chili powder, chipotle, and orange juice, then cooked until tender enough to shred for tacos, taco bowls, meal prep, or the freezer.

INGREDIENTS

• 8 boneless, skinless chicken thighs (about 2 to 2 1/2 lbs)
• 1 large white onion, sliced
• 1 1/2 tbsp chili powder
• 1 1/2 tsp cumin
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chipotle powder
• 1/2 tsp dried Mexican oregano
• 2 tsp kosher salt
• 3 tbsp orange juice

INSTRUCTIONS

1. To the insert of a slow cooker, add the chicken thighs and sliced onion. Sprinkle on the chili powder, cumin, garlic powder, onion powder, chipotle powder, Mexican oregano, and salt.

Use a spatula to mix well and incorporate the spices evenly. Add the orange juice on top and stir to combine.

2. Cover the slow cooker with the lid and cook on high for 4 hours or low for 6 hours. After the chicken has cooked, use a wooden spoon to break up the chicken.

Press the back of the spoon into the chicken and against the side of the slow cooker to break into shreds. Stir the meat to incorporate it into the juice.