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Ingredients
- 3-4 pound whole Chicken, patted dry
- 1 tsp Kosher Salt
- 1/2 tsp Fresh Ground Black Pepper
- 1 tsp Dried Oregano
- 2 tsp Chili Powder
- 1 head Garlic, cut in half
- 2 Limes, cut into quarters
- 1/2 bunch Cilantro, stems removed
- 12 Flour Tortillas, 8"
- 1 Medium White Onion, finely chopped
- 3 Ripe Avocados, chopped
- 1/4 cup Fresh Cilantro, chopped
- Hot Pepper Sauce or Your Favorite Salsa
- 2 Limes, quartered
Details
Servings 4
Adapted from BetterRecipes.com
Preparation
Step 1
1. Season inner and outer surfaces of chicken with salt, pepper, oregano and chili powder. Place garlic halves, lime quarters and cilantro into cavity of the chicken. Place chicken, breast side up in slow cooker.
2. Cover; cook on low 6 to 8 hours. Remove chicken, discard skin and remove meat form bones. Discard bones. Shred chicken meat with two forks and place in a bowl.
3. Add 1/2 cup of juices from stoneware, mixing to combine. Heat tortillas in microwave or on stovetop until warm and pliable. On each heated tortilla, place about 1/8 cup of shredded chicken. Top with a sprinkling of white onion, avocado, and cilantro. Season with hot pepper sauce or your favorite salsa and a squeeze of lime.
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