Slow Cooker Chipotle Chicken Tacos

• 3 pounds Boneless, Skinless Chicken Thighs
• 2 Tablespoons Chipotle In Adobo, Chopped
• 3 cloves Garlic, Chopped
• 1 teaspoon Cumin Powder
• Salt And Pepper, to taste
• 1 whole Lime
• 3/4 cups Chicken Stock Or Broth Or Water

1. Trim excess fat off chicken thighs.
2. A little will add flavor, but you dont want them swimming in grease.
3. Place thighs in the slow cooker and add chipotle, garlic, and cumin.
4. Add salt and pepper to taste.
5. Use less salt if you dont have low sodium chicken broth.
6. Cut lime in half and squeeze over chicken.
7. Pour chicken stock or water over everything.
8. It does not need to cover the chicken, but it should allow the other ingredients to move around.
9. Cover and let marinate overnight in the fridge.
10. Cook in the slow cooker at high heat for about 45 hours, or low heat for 67 hours, until chicken is easily shredded.
11. Remove chicken from the crock and shred.
12. Pour off excess liquid, reserving about a cup.
13. Return the chicken to the crock and pour liquid over to keep warm and juicy until you are ready to serve!

chicken, in, garlic, cumin, salt, lime, chicken

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-chipotle-chicken-tacos/ (may not work)