Ingredients:
- 4 bone-in, skin-on chicken thighs (approximately 1 kg or 2.2 lbs)
- 2 tablespoons olive oil (30 ml)
- 1 teaspoon smoked paprika (5 g)
- 1 teaspoon cumin (5 g)
- 1 teaspoon garlic powder (3 g)
- 1 teaspoon onion powder (3 g)
- 1 teaspoon ground coriander (5 g)
- ½ teaspoon chili powder (2 g)
- ½ teaspoon salt (3 g)
- ¼ teaspoon black pepper (1 g)
- ½ cup chicken broth (120 ml)
- Corn tortillas or flour tortillas (optional)
- Fresh cilantro, chopped (optional)
- Diced red onion (optional)
- Lime wedges (optional)
- Avocado slices (optional)
Instructions:
- Pat the chicken thighs dry with paper towels. In a large bowl, combine olive oil and all spices.
- Rub the spice mixture all over the chicken thighs, ensuring they’re evenly coated. Cover and refrigerate for 30 minutes to 2 hours.
- Transfer the chicken to the slow cooker or Dutch oven. Pour chicken broth into the pot, covering the chicken partially.
- Cover and cook on low for 3 hours or until chicken reaches an internal temperature of 165°F (75°C).
- If desired, preheat the oven to 425°F (220°C). Transfer chicken to a baking sheet and roast for an additional 10 minutes for crispy skin.
- Shred the chicken using two forks and serve with tortillas and your choice of toppings.