Perfectly seasoned chicken begins in the slow cooker, then made crispy in the oven for easy and flavorful Whole30 slow cooker crispy chicken tacos.
Add chicken to the slow cooker.
In a separate bowl, mix together adobo*, salt, pepper, cumin, garlic powder, onion powder, oregano, and chili powder.
Add the juice of 3 limes and 1 1/2 cups of water or chicken broth to the mixture. Pour this mixture on top of the chicken in the slow cooker.
Stir everything together to make sure the chicken is coated with the spices on all sides.
Chop the jalapeño and add it on top of the chicken.
Cook for 4 hours until chicken is tender and easy to shred. Once the chicken is done cooking, turn your oven to broil.*
Take the chicken out of the slow cooker and shred. It will be tender enough to pull apart with two forks.
Next, cover a baking sheet with aluminum foil and spray with nonstick spray or olive oil. Place the chicken on the baking sheet. Spread out into one even layer.
Pour about 1/4 cup of the liquid from the slow cooker on top of the chicken.
Place the baking sheet in the oven. Let it broil for about 5 minutes until the chicken starts getting crispy. Remove the baking sheet from the oven and pour another 1/4 cup of liquid over the chicken and give it a quick toss.
Then, place the baking sheet back in the broiler for another 3-5 minutes until the chicken is crispy and golden.
*If you are on Whole30, check the ingredients of your adobo to make sure it is compliant and omit it if it is not.
*The chicken does dry out when broiled. Be sure to only place it under the broiler when you are ready to serve.