Slow Cooker Chicken Tacos Recipe

• 5 poblano peppers, cut into 1/2-inch strips
• 6 medium garlic cloves, crushed
• 1 habanero pepper, seeded and minced
• 3 1/2 pounds boneless, skinless chicken breasts (about 6 large breasts)
• 2 large yellow onions, chopped
• 2 tablespoons ground cumin
• 1 1/2 to 2 teaspoons kosher salt
• 1/2 cup freshly squeezed orange juice
• 1/3 cup cider vinegar

1. Turn on your slow cooker to begin warming the pot.
2. Add the poblanos, garlic, and habanero.
3. Arrange half of the chicken breasts over the garlic and chiles.
4. Sprinkle with half of the chopped onion.
5. Place the remaining chicken on top and finish with the rest of the onion.
6. Add the cumin, salt, orange juice, and vinegar.
7. Cook on high for up to 4 hours (start checking it after 3 hourswhen the chicken is soft and shreds easily, its done).
8. Remove the chicken and set it aside.
9. When the chicken is cool enough to handle, shred it into a large bowl.
10. Return the chicken to the pot and mix well.
11. Transfer to a serving bowl and let your guests make their own tacos at the table.

peppers, garlic, pepper, chicken breasts, yellow onions, ground cumin, kosher salt, freshly squeezed orange juice, cider vinegar

Taken from www.chowhound.com/recipes/slow-cooker-chicken-tacos-31141 (may not work)