-1 tablespoon chili powder

-1 teaspoon ground cumin

-Kosher salt

-2 ½ lbs of bone in chicken thighs, skinned (about 6 large or more for boneless)

-Grated zest & juice of 1 lime

-½ cup low-sodium chicken broth

-Taco fixings

1. In small bowl, stir together chili powder, cumin, and 1 teaspoon salt. Season the chicken with the spice mixture.

2. Arrange chicken in single layer in the slow cooker. Sprinkle evenly with lime zest and lime juice, the pour, in the broth.

3. Cover and cook on the low heat setting for 4 hours.

4. Transfer chicken to cutting board. When cool enough, remove bone and fat. Shred with 2 forks and moisten the meat with some of the cooking liquid. Add more lime juice and salt if needed. And it's done.