Serves 4-6 people 
Prep time 15 minutes
Cook time 2-4 hours 

Ingredients:

The chicken

10-12 chicken thighs (roughly 3 pounds) 
1 red onion, sliced
1 white onion, sliced 

2 tablespoons olive oil 
1 1/2 tablespoons paprika 
2 teaspoons kosher salt
1/2 teaspoon cracked black pepper
2 tablespoons tomato paste
6 cloves of garlic, smashed 

2-3 California dried chili pods, seeds removed
1 guajillo dried chili pepper, seeds removed
1 cup water 

The tortillas

Olive oil for the pan

1 package of 24 street taco-sized corn tortillas (use 2 packages to double up your corn tortillas for a more substantial street taco)

Garnishes

Lime wedges
Chopped cilantro
Finely chopped onion
Herdez Guacamole Salsa (not sponsored, just delicious)

Turn crock pot on to high. In a large sauté pan, brown chicken thighs and onions in olive oil over medium-high heat, 5-6 minutes. Add seasonings, tomato paste, garlic and dried chilies. Cook 4-5 minutes more. Transfer contents of the pan to pre-heated crock pot. Add 1 cup water and cover. Cook on high 2-4 hours. Once ready to eat, shred chicken by pulling apart with 2 forks.

To assemble the tacos, heat 1/2 teaspoon olive oil in a non-stick skillet. Fry corn tortillas over medium heat until soft and lightly browned, roughly 1 minute per side. Top with shredded chicken and garnishes. Enjoy!