Slow Cooker Chicken Tacos

Build the sauce base

Add the diced tomatoes with their juices and the diced green chiles to the bottom of the slow cooker.

Season the chicken

In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne pepper.

Rub the spice mixture evenly all over both sides of each chicken breast.

Layer the slow cooker

Place the seasoned chicken breasts in a single layer on top of the tomato mixture in the slow cooker.

Scatter the diced yellow onion and minced garlic evenly over the chicken.

Cook

Place the lid on the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and cooked through.

Shred the chicken

Transfer the cooked chicken breasts to a large cutting board.

Use two forks to shred the chicken into bite-sized pieces by pulling the meat apart in opposite directions.

Return the shredded chicken to the slow cooker and stir it into the cooking juices.

Add lime juice

Stir in the fresh lime juice and taste the chicken, adjusting salt if needed.

Warm the tortillas

Heat a dry skillet over medium-high heat.

Warm each corn tortilla for about 30 seconds per side until pliable and lightly toasted, then wrap in a clean kitchen towel to keep warm.

Assemble and serve

Spoon the shredded chicken onto each warm tortilla and top with avocado slices, diced red onion, fresh cilantro, and a squeeze of lime.