Chicken | Cumin | Chili Powder Oregano | Orange Juice | Garlic Lime Juice | Olive Oil | Tortillas Pico de Gallo | Sour Cream Guacamole | Salt | Pepper
Prepare the juice. Juice oranges and limes and mix in olive oil.
Add the chicken to the Crock Pot with the juice and oil, then top with spices and cook on low about 6-8 hours, or on high for 3-4 hours.
Crisp the Chicken Once cooked, shred the chicken. Place on a baking sheet, top it with leftover liquid, and broil for just a couple of minutes to crisp and caramelize up!
Ready for taco assembly! Or, to eat straight from the pan like I am totally guilty of doing.