Ingredients:

  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 3 lbs boneless skinless chicken thighs
  • 1 cup low-sodium chicken broth
  • 2 tbsp apple cider vinegar
  • 3 cloves garlic, minced
  • 1 medium white onion, diced
  • 24 corn or flour tortillas
  • 2 cups shredded cabbage
  • 1 cup cotija cheese, crumbled
  • 1 bunch fresh cilantro, chopped
  • 1 cup diced white onion
  • 3 large limes, cut into wedges
  • 2 large avocados, sliced

Instructions:

  1. Combine chili powder, ground cumin, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper in a small bowl and whisk until uniform.
  2. Rub two-thirds of the seasoning blend directly onto the chicken thighs, ensuring every inch is coated.
  3. Place the diced onion and minced garlic at the bottom of the slow cooker.
  4. Layer the seasoned chicken thighs on top of the onion and garlic.
  5. Pour the chicken broth and apple cider vinegar over the meat.
  6. Cover and set the slow cooker to Low for 6 hours or High for 3-4 hours.
  7. Once cooked, remove chicken and shred with two forks, then stir in the remaining seasoning blend.
  8. Warm tortillas in a cast-iron skillet or tortilla warmer.
  9. Assemble the taco bar with shredded chicken, cabbage, cotija cheese, cilantro, diced onion, lime wedges, and sliced avocado.