Step 1

Line a 4-6 quart slow cooker with a Reynolds® Slow Cooker Liner.

Step 2

Trim any large pieces of fat from chicken thighs. Season chicken with half the salt and pepper; add to slow cooker.

Step 3

Add onion, garlic, jalapeno, orange juice, lime juice, soy sauce, cumin, and the remaining salt and pepper to slow cooker. Stir gently with a wooden or silicon spoon to combine.

Step 4

Cover and cook on high setting for 2 to 3 hours or low-heat setting for 4 to5 hours, until chicken is done.

Step 5

Carefully remove lid to allow steam to escape. Use slotted spoon to transfer chicken to a large bowl or cutting board. Shred into bite-size chunks. The chicken should easily shred when it is cooked through.

Step 6

Ladle out some of the juices from the slow cooker, leaving enough to mix with shredded chicken.

Step 7

Spoon shredded chicken back into lined slow cooker. Season to taste with additional salt, pepper, and cumin, if necessary.

Step 8

Warm tortillas in oven or on stove top.

Step 9

To serve, top each tortilla with shredded chicken, diced red onion, chopped cilantro, and a squeeze of fresh lime juice.