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Cooking Hints
- Use boneless, skinless chicken thighs for the best texture and flavor.
- Brown the chicken in a skillet before adding it to the slow cooker to enhance the taste.
- Let the meat rest for a few minutes after cooking before shredding to keep it moist.
Ingredients 0/22
Why This Dish Is Worth Trying
Step 1
Dissolv the chicken bouillon in some boiling water and set it aside. In a skillet over medium heat, warm up the oil and add the chopped onion. Cook, stirring occasionally, until the onions are soft and golden, about 5 minutes. Then toss in the jalapeños and let them cook down for another 5 minutes until they’re tender. Stir in the green chiles and cook everything together for a few more minutes.
Step 2
While that’s cooking, mix all the spices—salt, cilantro, Mexican seasoning, cumin, basil, oregano, garlic powder, your seasoning blend, chile powder, paprika, mustard powder, and black pepper—in a bowl. Trim any excess from the chicken pieces and rub the spice mix all over them, making sure every bit is coated.
Step 3
Add the cooked onion mixture to your slow cooker, then pour in the chicken broth you made, along with the juice and zest from the limes and orange, plus the garlic cloves. Place the seasoned chicken on top, cover, and let it cook on low for 4 to 6 hours, until the chicken is tender and cooked through.
