Slow Cooker Chicken Tacos

Name: Slow Cooker Chicken Tacos
Ingredients: For the spice rub:; 2 tablespoons chili powder; 2 teaspoons ground cumin; 1 teaspoon kosher salt; 1 1/2 teaspoons dried oregano, crumbled fine between your hands; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1/4 teaspoon ground cinnamon; 1/4 teaspoon allspice (can sub a scant pinch of ground cloves); 1/4 teaspoon cayenne (optional, add more or less depending on how much heat you want); The chicken:; 2 pounds boneless skinless chicken thighs (do not remove excess fat); 6 ounces (3/4 cup) pineapple juice; 2 tablespoons tomato paste; To assemble the tacos:; Corn tortillas; Finely shredded cabbage; Thinly sliced radishes; Chopped avocado; Cilantro; Lime wedges

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Coat chicken with rub, place in slow cooker: Whisk the rub ingredients together in a bowl. Dredge the boneless skinless chicken thighs in the rub. Place the chicken thighs in a slow cooker. Elise Bauer Elise Bauer Add pineapple juice, tomato paste: Pour the pineapple juice over the chicken. Add the tomato paste to the juice. Elise Bauer Elise Bauer Cover and slow cook: Cover and cook in the slow cooker for 3 hours on high setting or 6 hours on low. Shred chicken meat with forks: When the chicken is done, it should be fork tender. Use two forks to shred the meat completely in the slow cooker bowl. Elise Bauer Elise Bauer Serve: Use the taco meat with heated and softened corn tortillas, sprinkle with lime juice, adding garnishes of finely shredded cabbage, thinly sliced radishes, avocado, and cilantro.

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