Ingredients
1yellow onion,cut into wedges
6chicken thighs
1cupchicken broth
1orange,juiced
1lime,juiced
1lemon,juiced
1jalapeno,deseeded and sliced
1tspkosher salt
½tspcoarse ground black pepper
1tbspdried oregano
1tbspground cumin
3tbspvegetable oil
Preparation
Add the onions to your slow cooker, then top with the chicken. Place it with the skin side up.
Add the chicken broth, orange juice, lime juice and lemon juice.
In a bowl mix the jalapeno, salt, pepper, oregano, cumin and sprinkle it all over the chicken.
Cover and cook for on high for 6 hours.
Remove the chicken from the slow cooker and remove the skin and bones before shredding with a fork.
Add half of your vegetable oil to your skillet on medium high heat with half the chicken and allow to crisp for 3-4 minutes before flipping.
Repeat with remaining vegetable oil and remaining chicken before serving.
