Slow Cooker Shredded Pastor Chicken

Ingredients

• 2 lbs Boneless skinless chicken thighs
• 1 cup Pineapple juice
• 3 tablespoons Achiote paste
• 2 tablespoons Guajillo chili powder
• 0.25 cup Apple cider vinegar
• 3 cloves Minced garlic
• 1 teaspoon Dried oregano
• 1 teaspoon Ground cumin
• 1 cup Diced fresh pineapple
• 1.5 teaspoons Salt
• 0.5 cup Fresh cilantro, chopped
• 12 pieces Small corn tortillas(optional)

Instructions

1. 1

   In a blender, combine the pineapple juice, achiote paste, guajillo powder, vinegar, garlic, oregano, cumin, and salt until smooth.

2. 2

   Place the chicken thighs in the bottom of the slow cooker and pour the blended marinade over them, ensuring they are well coated.

3. 3

   Scatter the diced fresh pineapple pieces over the top of the chicken.

4. 4

   Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours until the chicken is very tender.

5. 5

   Remove the chicken from the slow cooker and place it on a large plate or cutting board.

6. 6

   Use two forks to shred the chicken into bite-sized pieces, then return the meat to the slow cooker to soak up the juices.

7. 7

   Stir in the fresh chopped cilantro just before serving.

8. 8

   Serve the shredded chicken warm in corn tortillas with extra lime wedges on the side.