Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1/3 cup honey
  • 1/4 cup fresh lime juice
  • 2 tbsp lime zest
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 cups shredded red cabbage
  • 1/2 cup fresh cilantro, chopped
  • 1 cup diced avocado
  • 12 small corn tortillas

Instructions:

  1. In a small bowl, whisk together the honey, lime juice, zest, minced garlic, cumin, paprika, salt, and pepper.
  2. Place the chicken thighs in the bottom of the crockpot and pour the marinade over them, tossing to ensure every piece is coated.
  3. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours until the chicken reaches an internal temperature of 165°F (74°C).
  4. Remove the chicken to a platter and use two forks to shred the meat.
  5. Pour the remaining concentrated juices from the crockpot back over the shredded meat and toss to incorporate.