Slow Cooker Chicken Tacos

Place the chicken thighs in the bottom of the slow cooker.

In a separate bowl, mix together the diced tomatoes, chopped onion, minced garlic, chili powder, cumin, smoked paprika, oregano, jalapeño, chicken broth, salt, and pepper.

Pour the mixture over the chicken thighs in the slow cooker, ensuring the chicken is well-coated.

Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is tender and easily shredded.

Once cooked, use two forks to shred the chicken directly in the slow cooker mixing it with the sauce.

Warm the tortillas on a skillet for a few seconds on each side. Spoon the shredded chicken mixture onto the tortillas and top with fresh chopped cilantro, avocado slices, and shredded cheese.

Serve immediately with your favorite salsa or hot sauce.