Slow cooker chicken tacos

Written last year

A lighter version of the pork carnitas. Still damn good though. Makes 24x tacos.

Ingredients

• 4 tbsp olive oil • 2 tsp white wine vinegar • 2 tsp chili powder • 2 tsp ancho chili powder (or just more chili powder) • 1 ½ tsp kosher salt • 1 tsp onion powder • 1 tsp garlic powder • ½ tsp MSG (optional) • ½ tsp ground cumin • ½ tsp smoked paprika • ½ tsp freshly ground black pepper • 4 tbsp lime juice (about 2 limes) • 1kg boneless skinless chicken thighs (with bones also works) • Corn tortillas (3x per person) • Grated cheddar cheese, salsa and raw onion (for topping)

Method

• Combine ingredients in slow cooker, and cook on high for 4 hours • Remove chicken to an oven proof tray and shred or chop into an even layer • Broil at 250°c until crispy • Serve in corn tortillas topped with cheese, salsa and sliced raw onion