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1
Coat a slow cooker with cooking spray.
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2
In a small bowl combine first 8 ingredients and 1/4 teaspoon each of salt and black pepper.
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3
Rub half of the spice mixture all over the chicken breasts and thighs.
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4
Set chicken and the remaining spice mixture aside.
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5
Heat 2 teaspoons of the oil in a large, heavy skillet over medium-high heat.
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6
Add chicken in batches and brown 3 to 4 minutes per side.
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7
Transfer the cooked chicken into the slow cooker and repeat until you have cooked all of the chicken.
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8
Heat remaining 2 teaspoons of oil in the same skillet.
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9
Add onions.
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10
Cook, stirring occasionally, until browned and soft, 7 to 8 minutes.
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11
Place onions on top of the chicken and add the diced green chilies on top of that.
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12
Whisk together the orange juice, tomato paste, lime juice, cider vinegar, garlic, hot sauce and a dash of black pepper.
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13
Pour over chicken and vegetables.
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14
Cover and cook until chicken is tender, 6 to 8 hours on low or on high for 4 hours.
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15
Transfer chicken to a cutting board and shred it.
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16
Put the shredded chicken into a bowl.
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17
Add sauce from the crockpot until chicken is just moistened.
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18
Serve with tortillas, avocados, cheese, cilantro, and additional sauce, if desired.
